There’s something so comforting about chicken noodle soup. It’s a classic for a reason. This is a bowl o’ health: celery, carrots, onion, garlic, herbs, and chicken, oh my!
It’s a huge pet peeve of mine when chicken noodle soup has too few of noodles. You can see my recipe does not have such a problem. *wink* Go heavy on the herbs too. I love herby chicken noodle soup!
I like to cut up my veggies first so they’re all ready to go: celery sliced, carrots peeled and sliced, and onions diced. I like to pop chicken in the oven about an hour before I want a bowl of soup. I start my veggies as soon as I pull the chicken out of the oven. Once the chicken is cooked, the soup takes maybe fifteen minutes to pull together. You could also use leftover chicken if you have some on hand.
I love my chicken noodle soup with parmesan cheese. It makes the broth so magical when you stir it in! Have you tried it with parmesan before? Comment and let me know!
Chicken Noodle Soup
- Prepare chicken: drizzle each breast with a bit of olive oil and season with salt, pepper, and dried thyme. Roast at 350 degrees Fahrenheit for 30-45 minutes until an instant read thermometer inserted in the center reads 165 degrees. Remove from oven and let cool while you start your soup.
- In a Dutch oven, sauté onions, celery, and carrots in 2 Tbsp olive oil over medium heat for 4-5 minutes. Season with salt and pepper. Add garlic and sauté for another minute or two.
- Add fresh thyme leaves and chicken broth and bring to a boil. Reduce heat, add noodles, and let simmer for ten minutes, or until egg noodles are cooked. Shred or chop chicken while soup is simmering. You should have about two cups of cooked chicken.
- Stir in cooked chicken and fresh parsley. Taste and adjust season with salt and pepper to your liking. Serve with parmesan cheese.
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