Description
A warm and comforting chicken noodle soup, perfect for busy weeknights and soothing to a scratchy throat, all made in one pot.
Ingredients
- 1 lb boneless, skinless chicken, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 8 cups chicken broth
- 2 cups egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Dutch oven over medium heat and add the olive oil.
- Add the diced onion, sliced carrots, and celery. Sauté until the vegetables are softened and the onion turns translucent (about 5 minutes).
- Stir in the minced garlic and thyme; cook for about 30–60 seconds until fragrant.
- Increase the heat slightly and add the chicken pieces. Cook until the outsides are lightly browned (about 4–5 minutes).
- Pour in the chicken broth and bring to a rolling boil, scraping any browned bits from the bottom.
- Add the egg noodles, reduce heat to a simmer, and cook until noodles are tender (roughly 7–10 minutes).
- Taste and season with salt and pepper before serving. Garnish with chopped fresh parsley.
Notes
For a richer flavor, use homemade broth. If using rotisserie chicken, add it at the end just to heat through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American