Chicken Noodle Soup

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1 hourServes 419 reviews
Chicken Noodle Soup

Ingredients

  • 2 tbsp extra virgin olive oil, divided
  • 1 ½ lb chicken breast cubes
  • Kosher salt and freshly ground pepper
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 tbsp minced garlic
  • 1 (32 oz) carton chicken broth
  • 2 c water or additional chicken broth
  • ½ (16 oz) pkg egg noodles

Directions

1Brown chicken

Heat 1 tbsp olive oil in Dutch oven or soup pot over medium high heat. Season chicken liberally with salt and pepper. Add chicken to pot and brown on all sides, about 4-5 minutes. Once browned, transfer to a plate and set aside.

2Sauté veggies

Heat additional 1 tbsp oil in the same pot over medium high heat. Add onion, celery, and carrots to the pan and season with salt and pepper. Sauté the veggies until they begin to soften, about 8-10 minutes. Drop heat to medium if veggies begin to burn. Add thyme leaves, 2 bay leaves and 1 tbsp garlic to pot and sauté 1 minute longer.

3Add broth and simmer

Return chicken to pot along with any accumulated juices. Add broth and water (can use more broth if have on hand) and use a wooden spoon to scrape brown bits from bottom of pot. Liquid should cover all ingredients. Add more water or stock to cover by ½-inch. Cover and gently simmer for 20-30 minutes.

4Add noodles

Break noodles into small pieces and add to the pot. Stir making sure to submerge noodles completely in broth. Cover and cook 10 minutes.

5Serve

To serve, fish out bay leaves and discard. Ladle into bowls and serve hot.

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