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Bone Broth Chicken Noodle Soup

Hearty Bone Broth Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 8 cups chicken bone broth
  • 1 lb boneless skinless chicken breasts or thighs
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • 6 oz wide egg noodles
  • 2 tbsp chopped fresh parsley or dill, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and salt. Cook, stirring, until softened, 6 to 8 minutes. Add the garlic and cook 1 minute more.
  2. Pour in the bone broth, bay leaves, thyme, and pepper. Bring to a boil, add the chicken, reduce to a simmer, cover, and cook until chicken is done, 15 to 20 minutes.
  3. Remove the chicken, shred with two forks, and return it to the pot. Add the egg noodles and simmer until tender, about 7 to 8 minutes. Taste and adjust salt. Discard the bay leaves.
  4. Ladle the soup into bowls, top with fresh parsley or dill, and serve hot.

Notes

If you plan on leftovers, the noodles will absorb broth and soften as they sit. Cooking them separately and adding to each bowl is a good way to keep the texture just right. For an even speedier version, skip the raw chicken and stir in 3 cups shredded rotisserie chicken with the noodles.