Classic Simple Chicken Noodle Soup
A comforting and easy-to-make chicken noodle soup, perfect for a quick and nourishing meal.
- Time
- 30 min
- Servings
- 4
- Calories
- 350 kcal
Ingredients
- 2 medium boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium, chopped onion
- 2 medium, peeled and chopped carrots
- 2 chopped celery stalks
- 2 cloves, minced garlic
- 8 cups low-sodium chicken broth
- 4 oz egg noodles
- to taste salt
- to taste black pepper
- 2 tbsp, chopped (optional) fresh parsley
Steps
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions until tender.
- Season with salt and black pepper to taste.
- Stir in fresh parsley, if using, just before serving.
