Chicken Noodle Soup
A comforting and quick chicken noodle soup made in a Dutch oven using simple pantry staples and fresh vegetables, perfect for busy weeknights or serving to loved ones.
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts or thighs Thighs give more flavor; breasts create a lighter broth.
- 8 cups low-sodium chicken broth Homemade or store-bought.
- 2 cups egg noodles Can use gluten-free or chickpea pasta.
Vegetables
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced About 1/2-inch thick.
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped.
Seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking the Chicken
- Place the chicken in a Dutch oven and pour in the chicken broth so the chicken is fully covered. Lightly season with salt and pepper.
- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the chicken’s internal temperature reaches 165°F, about 18–22 minutes.
- Transfer the cooked chicken to a cutting board. Shred with two forks or chop into bite-sized pieces, then return the chicken to the pot.
Adding Vegetables
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Stir in the thyme. Taste and add more salt and pepper if needed.
- Simmer for 10 minutes until the vegetables are tender but still have a little bite.
Cooking Noodles
- Stir in the egg noodles and cook uncovered for 5–7 minutes, until the noodles are al dente. If softer noodles are desired, cook for 1–2 minutes longer.
- Ladle into bowls and finish with a generous sprinkle of chopped fresh parsley. Serve hot.
Notes
For best texture, freeze the chicken and broth without the egg noodles. Noodles can become soft after freezing. Thaw overnight in the fridge. Reheat gently on the stovetop and add broth if soup thickens.