Description
A warming, simple chicken noodle soup that’s ready in under 30 minutes, perfect for weeknight dinners or when you’re feeling under the weather.
Ingredients
- 1 lb boneless, skinless chicken, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 cups egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until softened.
- Stir in minced garlic and dried thyme; cook for 30-60 seconds until fragrant.
- Add chicken pieces and brown for about 4-5 minutes.
- Pour in chicken broth, scraping any browned bits to add flavor.
- Bring to a boil, then add egg noodles and simmer for 7-10 minutes until tender.
- Season with salt and pepper, then remove from heat and let sit for a minute.
- Serve hot, garnished with fresh parsley.
Notes
For firmer noodles, check them at 6 minutes. If storing leftovers, cook noodles slightly underdone.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American