Chicken Noodle Soup

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5 from 9 votes

The ultimate comfort food, Chicken Noodle Soup that you can make in no time and is perfect for a chilly night.

Prep Time10

Cook Time45

Total Time55

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

1 Tablespoon olive oil
2 large carrots peeled and sliced
2 ribs of celery chopped
1/2 cup onion chopped
10 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 Tablespoon fresh parsley chopped
3 cups cooked and shredded chicken see notes for using fresh chicken
8 oz egg noodles
Salt & Pepper to taste

Instructions

In a large stock pot heat the oil over medium high heat. Add the carrots, celery and onion and cook for 5-6 minutes until they are tender.
1 Tablespoon olive oil, 2 large carrots, 2 ribs of celery, 1/2 cup onion
Once the veggies are tender pour in the chicken stock, bay leaf, thyme, basil and parsley. Bring the mixture to a boil, cover and reduce the heat to a simmer. Cook for 20-40 minutes. It really depends on how much time you have, you can do a quick version of 20 minutes, but the longer you go the more the flavors come together.
10 cups chicken stock, 1 bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil
Add in the uncooked noodles and shredded chicken. Simmer for about 10 minutes until the noodles are cooked and the chicken is hot.
8 oz egg noodles, 3 cups cooked and shredded chicken
Remove from the heat and remove the bay leaf from the pot. Season with salt and pepper to taste. Serve bowls of soup garnished with fresh parsley if desired.
2 Tablespoon fresh parsley, Salt & Pepper to taste

Notes

If you want to use fresh chicken, add chicken breasts or thighs (about 1 1/2 pounds) to the simmering broth and cook for about 20 minutes, until the meat is cooked through. Remove, shred and add back with the noodles.

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