Cook at home

Classic Chicken Noodle Soup

Chicken, carrots, celery and egg noodles simmered in a savory herb broth.

Ingredients

• 1 lb chicken breast, boneless, skinless
• 2 tbsp olive oil
• 1 cup onion, diced
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 3 clove garlic, minced
• 6 cup chicken broth
• 1 tsp bay leaf, about 2 whole leaves
• 1 tsp thyme dried
• 6 oz egg noodles
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Heat the olive oil in a large pot over medium heat and cook the onion, carrot and celery for 6 minutes until softened. Add the garlic and cook 30 seconds.
2. Pour in the broth, add the bay leaves and thyme, and add the chicken breast. Bring to a gentle simmer and cook 18 to 20 minutes, until the chicken reaches 165 F (74 C) inside.
3. Lift out the chicken, shred it with two forks and discard the bay leaves.
4. Stir the noodles into the simmering broth and cook 6 to 8 minutes until tender.
5. Return the chicken to the pot, season with salt and pepper, and stir in the parsley before serving.