Name: Classic Chicken Noodle Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 Tbsp. olive oil or butter; 1 large onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 4 cloves garlic, peeled and minced (about 2 tsp.); 8 cups good chicken stock; 2 bay leaves; 1 1/2 tsp. chopped fresh thyme (or 1 tsp. dried); 1 1/2 tsp. finely-chopped fresh rosemary (or 1 tsp. dried); 3 cups cooked shredded chicken; 3 cups egg noodles (homemade or dried); salt ‘n’ freshly-ground black pepper

Description

You will love this Classic Chicken Noodle Soup Recipe – the ultimate comfort food! So good!

Ingredients

Scale

2 Tbsp. olive oil or butter
1 large onion, diced
1 cup carrots, diced
1 cup celery, diced
4 cloves garlic, peeled and minced (about 2 tsp.)
8 cups good chicken stock
2 bay leaves
1 1/2 tsp. chopped fresh thyme (or 1 tsp. dried)
1 1/2 tsp. finely-chopped fresh rosemary (or 1 tsp. dried)
3 cups cooked shredded chicken
3 cups egg noodles (homemade or dried)
salt ‘n’ freshly-ground black pepper

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Instructions

In a large pot, heat olive oil (or butter) over medium-heat. Add onions, carrots, celery and garlic, and saute for 8-10 minutes or until onions are translucent.
Add in the chicken stock, bay leaves, thyme, and rosemary and bring to a boil. Reduce heat, and simmer for 30-45 minutes (or until veggies are completely soft). Add in chicken, then season to taste with salt and (lots of!) freshly-ground black pepper.
Meanwhile, fill a medium-sized pot with water and add at least 1 Tbsp. salt, then bring to a boil. Add noodles (fresh or dried) and cook according to package instructions until al dente. Drain, then add the noodles to the soup pot. Remove bay leaves, then serve.
(Optional: If you like a less-brothy soup, feel free to cook the noodles in with the soup broth. I get annoyed when they soak up all of that delicious broth, but others may like a chunkier soup.)