Homemade Chicken Noodle Soup

A classic.

INGREDIENTS 

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1 tsp. extra-virgin olive oil
2 cloves garlic, minced
1 c. diced onion
2 carrots, diced
1 lb. boneless skinless chicken breast, cut into 1/2" pieces
2 celery stalks, diced
Salt
Freshly ground black pepper
32 oz. low-sodium chicken stock
1 c. egg noodles
1/4 c. chopped parsley

DIRECTIONS

  • In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.

  • Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

  • Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.

Dinner, Lunch, Side Dish, Side Dishes, SoupMarie KellyMilford Kitchenchicken noodle soup, homemade chicken noodle soupComment