Description
A quick and comforting chicken noodle soup that comes together in just 30 minutes, perfect for busy days.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon dried oregano
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 cups egg noodles
- Fresh parsley, chopped for garnish
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Instructions
- 1. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the onion becomes translucent.
- 2. Stir in the minced garlic and cook for 1 more minute. Then mix in the dried oregano, salt, and freshly cracked black pepper.
- 3. Pour in the chicken broth, then add the chicken breasts or thighs, thyme sprigs, and bay leaves. Cover and simmer for about 15 minutes.
- 4. Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the soup pot.
- 5. Bring the soup to a gentle boil. Add the egg noodles and cook for 6 to 7 minutes until the noodles are al dente.
- 6. Remove the bay leaves and taste the soup, adjusting seasoning if needed. Garnish with chopped fresh parsley and serve warm.