Chicken Noodle Soup
This hearty chicken noodle soup is full of rich, homemade flavor from simmered chicken and aromatic vegetables. Egg noodles and fresh parsley round it out into a warm, filling bowl.
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Ingredients
- 1 Tbsp high‑heat oil canola or vegetable
- 1 whole chicken approx. 4 lb, breasts removed and split; remaining meat cut into 2″ pieces
- 2 medium yellow onions diced (about 10 oz)
- 8 cups low‑sodium chicken broth or 2 qt boiling water plus 2 Tbsp bouillon
- 2 tsp kosher salt or 1 tsp table salt
- 2 bay leaves
- 1 large carrot peeled and sliced ¼″ thick
- 1 large celery stalk sliced ¼″ thick
- ¼ tsp dried thyme
- 3 oz wide egg noodles about 2 cups
- ¼ cup packed minced fresh parsley
Instructions
- Heat oil; sear breast halves 5 min; set aside.
- Sauté half the onions 2–3 min; transfer to bowl.
- Brown chicken pieces in batches 4–5 min each; return with onions; cover and sweat 20 min.
- Add boiling water, breasts, salt, and bay leaves; simmer 20 min; remove, shred, strain, and skim fat.
- Sauté remaining onions, carrots, and celery in reserved fat 5 min; add thyme, broth, and chicken; simmer 10–15 min.
- Stir in egg noodles; cook 5 min; season and stir in parsley; serve.