Chicken Noodle Soup

Chicken noodle soup with tender shredded chicken, sautéed vegetables, and wide egg noodles in a savory broth seasoned with thyme and bay leaf.

📝 Ingredients

• 1 1/2 lbs chicken breasts (boneless, skinless)
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1 onion (diced)
• 3 carrots (peeled and sliced)
• 3 stalks celery (sliced)
• 4 cloves garlic (minced)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 ounces wide egg noodles
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

👨‍🍳 Instructions

1. 1Combine the chicken breasts and chicken broth in a large pot. Bring to a boil, then lower the heat and simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken and shred it using two forks. Set the chicken aside and keep the broth in the pot.
2. 2Melt the butter in a separate pan over medium heat, then add the olive oil. Sauté the onion for 1 minute, then add the celery and cook for 2 minutes. Add the garlic and cook for 30 seconds, followed by the carrot. Continue cooking for 2 more minutes. Transfer the sautéed vegetables to the boiling broth.
3. 3Add the dried thyme and bay leaf. Continue to simmer for about 10 minutes until the vegetables are tender and the flavors blend well.
4. 4Add the egg noodles and cook until tender, about 8 minutes. Stir occasionally to prevent sticking. Return the shredded chicken to the pot and remove the bay leaf.
5. 5Season with salt and ground black pepper. Toss to combine.
6. 6Stir in the chopped parsley. Transfer to a serving bowl. Share and enjoy!