Chicken Noodle Soup
A steaming bowl of golden chicken noodle soup with tender egg noodles, chunks of chicken, and colorful diced carrots and celery, garnished with fresh parsley, served on a cozy kitchen table with crackers and a vintage spoon
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Sauté the Vegetables
In a large pot, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery and cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant. This classic mirepoix base creates the foundation of flavor for your soup.
Pro Tip:
Cut vegetables uniformly for even cooking. Don't rush this step - properly sautéed vegetables add incredible depth to the broth.
Add Broth and Seasonings
Pour in the chicken broth and add dried thyme and bay leaf. Season with salt and pepper. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer. Let it simmer for 8-10 minutes to allow the flavors to meld together and the vegetables to become tender.
Pro Tip:
Taste the broth at this stage and adjust seasoning. A well-seasoned broth is the key to great chicken noodle soup.
Add Noodles and Chicken
Add the egg noodles to the simmering broth and cook according to package directions, usually 6-8 minutes. In the last 3 minutes of cooking, add the shredded chicken to heat through. Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.
Pro Tip:
Don't overcook the noodles - they'll continue to soften in the hot broth. Add chicken at the end to prevent it from becoming tough.
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