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Chicken Noodle Feel Better Soup

Chicken noodle soup simmers boneless chicken breasts, vegetables, and wide egg noodles in low-sodium broth for a cozy, nourishing bowl. Fresh parsley and tender noodles finish this one-pot soup.
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Prep Time 15 minutes
Cook Time 34 minutes
resting 5 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp dried thyme
  • 2 bay leaves
  • 8 oz wide egg noodles
  • 0.25 cup fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, celery, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, chicken breasts, thyme, and bay leaves. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate and remove the bay leaves.
  5. Stir the egg noodles into the pot and simmer for 6–8 minutes, until tender.
  6. Let the chicken rest for 5 minutes, then shred it with two forks.
  7. Return the shredded chicken to the pot and stir in the parsley.
  8. Simmer for 1 minute to warm through.

Notes

For tender chicken, check that it reaches 165°F in the thickest part before removing it from the pot. Refrigerate leftovers for up to 3–4 days; freezer-friendly. For a gluten-free option, use gluten-free noodles.