It's officially soup season, and I'm ready for all of the cozy meals! I've personally always been a soup gal for many reasons - it's simple to make, an easy way to pack tons of nutrients into one dish, AND it serves as the perfect meal prep to eat on for days.
While this easy, Classic Chicken Noodle Soup is a fall and winter staple, I also have lots of other tasty ideas you need to check out this season, including:
- Healthy White Chicken Chili
- Greek Lemon & Rice Soup
- Healthy Chicken Pot Pie Soup
- Golden Cauliflower Soup
- Chili Lime Soup
- The Best Homemade Chili
As for this recipe, you'll really only need a few staples like onion, carrot, celery, chicken thighs (or breasts), egg noodles, and some spices. I personally love using chicken thighs here for a bit richer flavor, but either work great!
Likewise, I love swapping out regular chicken broth for bone broth for extra protein and nutrients, because why not? It's such a simple way to get even more bang for your buck in the nutrition department.
Lastly, egg noodles are a staple and one of my very favorite additions to pretty much any soup. Note, though, they do absorb a good amount of liquid, so if you need to add in more broth after your soup has cooked a bit, you always can.
Don't forget to top this off with some freshly grated parmesan and a little extra parsley for color, and you're in business! I love serving this with some crusty buttered bread because truly, what could be better than that? :)
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 yellow onion, chopped
- 3 cups chopped carrots (about 6 medium carrots)
- 2 cups diced celery (about 4 ribs)
- 4 cloves garlic, minced
- 2 tbsp fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 1 bay leaf
- salt & pepper
- 8 cups chicken broth (or bone broth) - note - the egg noodles do absorb a good amount of liquid, so you can always add more broth if needed
- 1 1/2 lbs boneless chicken thighs (or breasts)
- 2-3 cups egg noodles
- 1/4 cup chopped parsley, plus more for topping
- juice of 1/2 a lemon
- grated parmesan cheese for topping
Directions
1. Add olive oil and butter to a large Dutch oven or pot over medium heat.
2. Add the onions, and cook for 3-4 minutes. Add in carrots, celery, garlic, thyme, rosemary, sage, and salt and pepper to taste. Allow to cook down for another 5 or so minutes, until veggies are beginning to soften.
3. Place bay leaf and chicken thighs or breasts into the pot, and cover with chicken broth. Bring to a boil, then simmer for ~20 minutes.
4. Remove chicken, and place on a cutting board. Use two forks to shred into bite-sized pieces.
5. Remove the bay leaf, and stir the chicken back in. Season with salt and pepper if needed.
6. Bring back to a boil, and add noodles. Allow to cook for 6-8 minutes.
7. Stir in the parsley and lemon juice.
8. Serve with grated parmesan, additional parsley, and crunchy bread. Enjoy!
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