Description
A warm and comforting chicken noodle soup, perfect for busy weeknights or when you’re feeling under the weather.
Ingredients
- 2 Tablespoons Olive Oil (Divided)
- 1 Pound Chicken Breast
- 1 Tablespoon Butter
- 1 Yellow Onion, Diced
- 1 teaspoon Salt
- 2 Large Carrots, Peeled and Diced (about 1 cup)
- 4-5 Celery Stalks, Chopped (about 1 cup)
- 3 Garlic Cloves, Minced or Pressed
- 8 Cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Rosemary
- 1/2 teaspoon Thyme
- 1/2 teaspoon Pepper
- 12 oz Egg Noodles
- 2 Cups Water (If needed; see notes)
- 1/4 Cup Fresh Parsley
Instructions
- Prepare the Chicken: Dice the chicken into bite-sized pieces and sprinkle with salt and pepper.
- Heat the Oil: In a large Dutch oven over medium heat, add 1 tablespoon olive oil and allow it to warm up.
- Cook the Chicken: Add the diced chicken and cook until fully cooked and golden brown, then remove from pot.
- Sauté the Veggies: In the empty pot, add remaining olive oil and butter. Melt together, scraping the bottom of the pot.
- Add Onions: Toss in the diced onion with a sprinkle of salt; cook until soft, about 5 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery, cooking until softened, then add minced garlic and sauté for 30 seconds.
- Combine Everything: Add back the cooked chicken, bay leaves, and seasonings; mix well.
- Add Broth and Noodles: Incorporate chicken stock and egg noodles, ensuring noodles are covered by liquid. Bring to a boil, then simmer until noodles are tender.
- Finish with Parsley: Stir in fresh parsley before serving.
Notes
You can substitute chicken breast with thighs for a richer flavor or swap in your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American