Chicken Noodle Soup
A hearty, one-pot chicken noodle soup made with tender chicken thighs, rich broth, and frozen noodles. Ready in about an hour.
Equipment
- Large heavy-bottomed soup pot or Dutch oven
- Wooden spoon or heatproof spatula
- Cutting board and sharp knife
- Measuring spoons and cups
- Ladle for serving
Ingredients
- 1 T olive oil
- 1 medium onion peeled and chopped
- 2 –3 large carrots peeled and chopped
- 1 rib celery chopped
- 3 cloves garlic peeled and minced
- 2 lb boneless skinless chicken thighs
- 64 oz 2 qt low-sodium chicken broth
- 2 chicken bouillon cubes
- 16 oz bag frozen homemade-style noodles
- ¼ c fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook for 2 minutes until translucent.
- Add carrots, celery, and garlic. Cook 5 minutes, stirring often.
- Add chicken thighs, broth, and bouillon cubes. Bring to a boil, then cover and simmer 20 minutes.
- Remove chicken, shred with forks, and set aside.
- Add frozen noodles and boil 10–12 minutes until tender.
- Return shredded chicken to the pot. Stir in parsley.
- Season with salt and black pepper. Serve hot.
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