Best Easy Chicken Soup Recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Low-Carb
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups high-quality chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups wide egg noodles
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- 1 tablespoon lemon juice (optional for brightness)
Instructions
- Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 6 to 8 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for another minute until fragrant. This “mirepoix” base is essential for building the foundation of your soup’s flavor.
- Pour in the chicken broth and add the dried thyme, bay leaf, salt, and pepper. Place the raw chicken breasts directly into the liquid. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Once cooked, remove the chicken with tongs and set it on a cutting board to shred or dice into bite-sized pieces.
- While the chicken is cooling slightly, turn the heat back up to medium-high and add the egg noodles to the simmering broth. Cook the noodles for 6 to 8 minutes or until they reach your desired tenderness. Stir the shredded chicken back into the pot and remove the bay leaf. Add a squeeze of fresh lemon juice and a handful of chopped parsley. Ladle the soup into deep bowls and serve immediately while hot.
Find it online: https://cooktastydaily.com/best-easy-chicken-soup-recipe/