Chicken Noodle Soup

Chicken Noodle Soup

Here are all the ingredients you’ll need to make chicken noodle soup:

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped (about ¾ cup)
• 2 celery ribs, chopped into ½-inch pieces
• 2 large carrots, peeled and sliced into ½-inch pieces (about 1½ cups)
• 4 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken stock 
• 2-3 cups shredded chicken 
• 8 ounces egg noodles
• 1 tablespoon minced flat leaf parsley
• 1 teaspoon sea salt
• ¼ teaspoon fresh cracked black pepper, to taste

Method

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 10 minutes.

Add the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer and cover. Cook until the chicken is warmed through and the noodles are tender, about, about 10 minutes longer.

Ladle the soup into bowls and serve.

Notes:

If you like a soup with a lot of liquid, add an extra 1-2 cups of broth. Depending on the noodles you use, they will absorb different amounts of water and as time passes the noodles will continue to absorb broth.

Using homemade egg noodles in this soup tastes amazing, but if you don't have time for that, buy fresh egg noodles (normally there's fresh pasta options in the refrigerated section) from the grocery store. If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!