Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 6 oz wide egg noodles
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Let’s make it

1. 1

   Warm the oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 8 minutes, stirring now and then, until the onion is soft.

2. 2

   Stir in the garlic for 30 seconds. Pour in the broth and add the chicken, salt, and pepper. Bring to a gentle boil, then lower the heat and simmer for 18–20 minutes, until the chicken reaches 165°F.

3. 3

   Lift out the chicken and shred it with two forks. Return the meat to the pot, add the noodles, and simmer for 6–8 minutes, until the noodles are just tender.

4. 4

   Taste the broth and adjust the salt. Stir in parsley and serve hot.