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Classic Chicken Noodle Soup

A simple, classic chicken noodle soup with tender chicken, soft vegetables, savory broth, and perfectly cooked egg noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course, Soup
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Medium Yellow Onion chopped (about 1 cup)
  • 4-5 Garlic Cloves minced
  • 1 cup Celery chopped
  • 1 cup Carrots chopped
  • 1 lb Chicken Breast cut into bite-sized pieces
  • 1 tsp Dried Parsley
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Salt or to taste
  • 8 cups Chicken Broth or Stock
  • 2 Bay Leaves
  • 1-1½ cups Egg Noodles

Equipment

  • 1 Heavy Pot if you have one

Method
 

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and cook until translucent.
  2. Add garlic, celery, and carrots; sauté for a few minutes.
  3. Add chicken, parsley, thyme, rosemary, and salt. Stir and cook 2–3 minutes.
  4. Pour in broth and add bay leaves. Bring to a boil.
  5. Add egg noodles and cook until al dente, about 8–10 minutes. But verify on the package of noodles you have for best cooking time.
  6. Remove bay leaves and serve hot.