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Chicken Noodle Soup

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You'll love this chicken noodle soup recipe! Their is nothing like a big warm bowl of chicken noodle soup.....classic.

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Rate this recipe 4.4/5 (22 Votes)

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 5 carrots, sliced
  • 3 ribs celery, sliced
  • 8 once sliced mushrooms, optional
  • 3 sprigs fresh thyme and/or parsley
  • 1 bay leaf
  • 2 quarts reduced-sodium chicken broth
  • 2 pound boneless, skinless chicken breasts or thighs
  • 8 ounce wide egg noodles

Details

Servings 8
Adapted from Prevention.com

Preparation

Step 1

Heat oil in 4 quart pot over medium heat. Add onion, carrots, celery, mushrooms (if using), thyme, and bay leaf. Cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Stir in broth and 4 cups water. Bring to a boil.

Add chicken and bring to a simmer. Simmer until cooked through, about 15 minutes. Transfer chicken to cutting board and shred using 2 forks.

Stir in noodles and shredded chicken and simmer until noodles are tender, about 7 minutes. Discard bay leaf and season soup to taste with salt and pepper. (Makes about 15 cups.)

Ladle soup into serving bowls.

To freeze, chill soup completely, divide among individual serving containers with lids, and freeze up to 3 months.

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