Chicken Noodle Soup
A big pot of golden chicken broth with tender chicken, carrots, celery, and egg noodles.
Serves 6
Prep 15 min
Cook 45 min
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 1/2 lb boneless chicken breasts
- 2 bay leaves
- 2 sprigs thyme
- 8 oz egg noodles
- 1 teaspoon salt
- 2 tablespoons chopped parsley
Steps
Step 1. Melt the butter and cook the onion, carrots, and celery for 8 minutes. Add the garlic for 1 minute.
Step 2. Add the stock, chicken, bay leaves, and thyme and simmer for 18 to 20 minutes, until the chicken is cooked through (165°F).
Step 3. Lift out the chicken, shred it, and return it to the pot.
Step 4. Add the noodles and cook for 6 to 8 minutes until tender. Season with the salt and top with parsley.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.