Homemade Chicken Noodle Soup
by Tavolino
A comforting, classic chicken noodle soup made from scratch with fresh vegetables, tender shredded chicken, and egg noodles in a flavorful broth.
Ingredients
- yellow onion 1 medium
- garlic cloves 3
- carrots 4
- celery 2 ribs
- fresh parsley 1 Tbsp
- olive oil 2 Tbsp
- dried basil 1 tsp
- dried thyme 0.5 tsp
- bay leaf 1
- black pepper 0.25 tsp
- salt 2 tsp
- chicken breasts 2
- chicken broth 8 cups
- egg noodles 6 oz
Preparation
- 1
Dice 1 medium yellow onion, 2 ribs celery, and 4 carrots. Mince 3 garlic cloves and 1 Tbsp fresh parsley. Set parsley aside.
- 2
Heat 2 Tbsp olive oil in a large pot over medium heat.
- 3
Add the diced onion, carrots, and celery to the pot. Sauté for 6 minutes until softened, stirring occasionally.
- 4
Stir in the minced garlic, 1 tsp dried basil, 0.5 tsp dried thyme, 1 bay leaf, 0.25 tsp black pepper, and 1 tsp salt. Cook for 5 minutes.
- 5
Place 2 chicken breasts into the pot and pour in 8 cups chicken broth.
- 6
Bring the mixture to a boil over high heat.
- 7
Reduce heat to low, cover with a lid, and simmer for 1 hour.
- 8
Remove the chicken breasts from the pot.
- 9
Use two forks to shred the cooked chicken meat.
- 10
Taste the broth and season with additional salt if needed.
- 11
Increase heat to high and add 6 oz egg noodles to the pot.
- 12
Boil the noodles for 7 minutes until tender.
- 13
Return the shredded chicken to the pot.
- 14
Stir in the minced parsley and serve the soup hot.