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Chicken Noodle Soup With Egg Noodles

Hearty Chicken Noodle Soup with Egg Noodles Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into coins
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 cups wide egg noodles, uncooked
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season the chicken thighs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the thighs for about 4 minutes per side until deeply browned. Transfer to a plate.
  2. Turn the heat to medium. Add the onion, carrots, and celery to the pot and cook for about 6 minutes, stirring, until the onion is softened.
  3. Stir in the garlic and thyme and cook for 30 seconds. Pour in the broth and add the bay leaves. Return the chicken to the pot, bring to a boil, then reduce to a low simmer. Cover partially and cook for 20 to 25 minutes until the chicken is cooked through.
  4. Transfer the chicken to a cutting board and shred with two forks. Meanwhile, bring the broth to a boil and add the egg noodles. Cook for 8 to 10 minutes until tender, then add the shredded chicken back to the pot in the last 2 minutes. Remove the bay leaves and season to taste with salt and pepper.
  5. Ladle the soup into bowls and top with fresh parsley. Serve hot.

Notes

If you like a brothy soup, you can add an extra cup of broth after the noodles cook. For meal prep, store the cooked noodles separately from the broth and combine when reheating so they don’t soak up all the liquid overnight.