A comforting, nutrient-dense bowl of classic chicken noodle soup featuring tender shredded chicken, fresh carrots, celery, and savory egg noodles in a clear, flavorful broth. Perfect for chilly evenings or a cozy meal at home, this recipe simplifies the traditional process by layering aromatics and using high-quality broth for a restaurant-quality taste that is both healthy and deeply satisfying. This easy-to-follow method yields a reliable, family-friendly dinner that keeps cleanup to a minimum while maximizing fresh, wholesome ingredients.
1.5 lbs chicken breast
3 large carrots, diced into uniform rounds
3 stalks celery, sliced thinly
1 medium yellow onion, finely diced
3 cloves garlic, minced finely
8 cups chicken broth, low-sodium
8 ounces egg noodles
1 teaspoon fresh thyme
2 tablespoons olive oil
Heat two tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery to the pot.
Cook the vegetables for eight minutes until they soften significantly.
Stir in the minced garlic and cook for sixty seconds until fragrant.
Pour the chicken broth into the pot and bring to a gentle boil.
Add the chicken breasts, covering them completely with the liquid.
Reduce the heat to low and simmer for twenty minutes until internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken to a plate, shred with two forks, and return to the pot.
Add the egg noodles and thyme, simmering for an additional 8-10 minutes until the pasta is cooked to your preference.
Use rotisserie chicken if you want to skip the simmering step for faster preparation. You can substitute dried rosemary if fresh thyme is unavailable. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/homemade-chicken-noodle-soup/