Classic Chicken Noodle Soup Recipe

Step 1: Sauté Vegetables

In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. The olive oil should shimmer but not smoke. Once the oil is hot, add the diced onion, minced garlic, chopped carrots, and sliced celery. Cook the mixture, stirring occasionally, until the vegetables have softened and the onions are translucent. This should take about 5-7 minutes. Be careful not to let the garlic brown, as this can cause a bitter taste. If the vegetables start to stick to the bottom of the pot, you can add a splash of broth or water to deglaze the pot and scrape up any browned bits.

Precaution: Stir frequently to avoid burning the garlic.

Timing: 5-7 minutes

Step 2: Add Broth and Seasonings

Next, carefully pour in 6 cups of chicken broth into the pot, stirring to combine with the sautéed vegetables. Add 1 teaspoon of dried thyme for a burst of herbal flavor. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low to achieve a gentle simmer. Allow the soup to simmer uncovered for approximately 10 minutes. This simmering time helps the flavors meld together and ensures that the vegetables become tender. Stir occasionally to prevent any ingredients from sticking to the bottom of the pot. If the soup reduces too much, you can add a bit more broth or water to reach your desired consistency.

Precaution: Ensure the broth is well-seasoned before adding the chicken.

Timing: 10 minutes

Step 3: Cook Noodles

Add 2 cups of egg noodles to the simmering soup. Stir the noodles gently to ensure they are fully submerged in the liquid. Continue to cook the soup, uncovered, until the noodles are tender and have absorbed some of the flavorful broth. This should take approximately 7-10 minutes, depending on the thickness of the noodles. Stir occasionally to prevent the noodles from sticking to the bottom of the pot or clumping together. If you prefer your noodles to be less soft, you can check them a minute or two earlier. Keep in mind that the noodles will continue to soften slightly even after being removed from the heat.

Precaution: Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Timing: 7-10 minutes

Step 4: Add Chicken

Once the egg noodles are tender, add the 2 cups of cooked chicken to the pot. This can be shredded, diced, or in bite-sized pieces, depending on your preference. Stir gently to incorporate the chicken into the soup. Allow the soup to heat through, which should take about 5 minutes. This will ensure that the chicken is warmed and fully integrated with the flavors of the broth. Taste the soup and season with salt and freshly ground black pepper to your liking. Stir well after seasoning and adjust the seasoning if necessary. If the soup seems too thick, you can add a bit more chicken broth or water to reach your desired consistency.

Precaution: Adjust seasoning gradually to avoid over-salting.

Timing: 5 minutes

Step 5: Garnish and Serve

Remove the pot from heat once the soup is hot and the flavors are well combined. Stir in 1/4 cup of freshly chopped parsley to add a burst of fresh flavor and color. The parsley not only enhances the taste but also brightens up the appearance of the soup. If you like, you can garnish each serving with additional fresh parsley for an extra touch of freshness and visual appeal. Serve the soup hot, directly from the pot, or ladle it into bowls. Enjoy the comforting, hearty soup with a side of crusty bread or a light salad if desired. This soup is best enjoyed warm, but leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.