Hearty Stovetop Chicken Noodle Soup That Warms the Soul
A comforting Stovetop Chicken Noodle Soup perfect for autumn, brimming with tender chicken, noodles, and savory broth.
Equipment
- large pot
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
- 2 tablespoons Butter Margarine can be used for a dairy-free option.
- 1 medium Yellow Onion Finely diced.
- 2 stalks Celery Thinly sliced.
- 2 medium Carrots Thinly sliced.
- 3 cloves Garlic Minced.
- 10-12 cups Low Sodium Chicken Broth Adjust for preferred brothiness.
For the Seasoning
- 1 tablespoon Fresh Thyme Dried thyme works if fresh isn’t available.
- 2 leaves Bay Leaves
- 2 pounds Skinless, Bone-In Chicken Breasts
- 1.25 teaspoons Salt Adjust to personal preference.
- 0.5 teaspoon Black Pepper Adjust if desired.
For the Noodles
- 8 ounces Carba-Nada Noodles Wide egg noodles can be used as an alternative.
For Garnish
- 0.5 cup Fresh Parsley Chopped.
- 2 wedges Lemon For squeezing into the soup.
Instructions
Preparation Steps
- In a large pot, warm the olive oil and butter over medium heat until melted, about 1-2 minutes.
- Add the diced onions and sauté for 5-7 minutes until translucent.
- Toss in the sliced celery and carrots; cook for an additional 5-7 minutes.
- Stir in the minced garlic, cooking for just 1 minute.
- Pour in the chicken broth, add thyme and bay leaves, and nestle in the chicken breasts. Season with salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Remove chicken, shred or dice it, and return to the pot.
- Add the noodles to the boiling broth and cook according to package directions, about 8-10 minutes.
- Ladle the soup into bowls, garnishing with parsley and a lemon wedge.
Notes
Try adding a sprinkle of grated Parmesan for extra flavor. Always taste broth and adjust seasoning as needed.