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chicken noodle soup
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 1 tablespoon olive oil in a soup pot over medium. Cook 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks for 6–8 minutes, until the onion is soft and the carrots smell sweet. Add 2 minced garlic cloves for 30 seconds.
- 2
Pour in 8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1 bay leaf, and ½ teaspoon black pepper. Bring to a gentle boil, then lower to a steady simmer for 10 minutes so the vegetables begin to soften.
- 3
Add 1 pound boneless chicken breasts or thighs and simmer 12–16 minutes, until the thickest piece reaches 165°F. Transfer the chicken to a plate, cool for 5 minutes, and shred or slice it.
- 4
Bring the broth back to a gentle boil and add 6 ounces egg noodles. Cook for the package time, usually 6–8 minutes, until tender but still springy. Return the chicken, remove the bay leaf, and stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice.