Classic Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced small
• 3 medium carrots, peeled and sliced into coins
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1.5 pounds boneless, skinless chicken breasts or thighs
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 cups wide egg noodles, uncooked
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Instructions

1. Set a large pot (6-quart or bigger) over medium heat and add the olive oil or butter. Once it shimmers or melts, add the diced onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until the onion turns soft and translucent.
2. Add the minced garlic and cook for 30 seconds, stirring constantly, just until you can smell it -- do not let it turn brown or it will taste bitter.
3. Pour in the chicken broth and add the whole chicken breasts or thighs, bay leaves, and thyme. Raise the heat to high until the liquid comes to a full rolling boil, which will take about 8 minutes.
4. Once boiling, reduce the heat to low so the soup is at a gentle simmer (small bubbles breaking the surface every second or two, not a hard boil). Cover partially with a lid and cook for 20 minutes.
5. Check the chicken by cutting the thickest piece in half with a knife: it is done when the inside is completely white with no pink and a food thermometer inserted in the center reads 165 F. If it is not there yet, simmer another 5 minutes and check again.
6. Use tongs to lift the cooked chicken onto a cutting board. Let it rest for 5 minutes so the juices redistribute, then use two forks to shred it into bite-size pieces.
7. While the chicken rests, raise the soup back to a low boil and stir in the egg noodles. Cook uncovered for 6 to 8 minutes, stirring every couple of minutes so they do not stick to the bottom, until the noodles are tender but still have a slight bite.
8. Return the shredded chicken to the pot and stir it in gently to warm back through, about 2 minutes.
9. Remove and discard the bay leaves -- they are only for flavor and are not meant to be eaten.
10. Season with the salt and pepper, tasting as you go, since broth saltiness varies by brand. Add more salt in small pinches if the soup tastes flat.
11. Stir in the fresh parsley right before serving so it stays bright green and fresh-tasting rather than wilting from a long simmer.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.