Classic Chicken Noodle Soup
The full-depth version - onion, celery, thyme, and parsley turn a simple soup into something that tastes like it took all day.
Same bones as the simple version but with a little more going on. Onion and celery go in first and build a proper base - they soften down into the broth and give it that depth that makes chicken noodle soup taste like chicken noodle soup rather than just broth with stuff in it. Thyme and a bay leaf go in with the broth and come out before serving. Parsley goes in at the very end, off the heat, so it stays bright rather than going gray and sad. The whole thing still comes together in under 40 minutes but it tastes like considerably more effort than that. Which is exactly the point.
Prep: 10 min • Cook: 25 min • Serves: 4
Ingredients
- 1 Tbl Olive Oil
- 1 Medium Onion, diced
- 3 Celery Stalks, sliced
- 3 Carrots, peeled and diced
- 6 cups Chicken Broth
- 2 cups Cooked Chicken, shredded or diced
- 2 cups Egg Noodles, dry
- 3 Fresh Thyme Sprigs (or 0.5 tsp dried)
- 1 Bay Leaf
- 2 Tbl Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add the onion and celery and cook for 5-6 minutes until softened and the onion is translucent.
- Add the carrots and cook for another 3 minutes, stirring occasionally.
- Pour in the chicken broth. Add the thyme and bay leaf. Bring to a boil.
- Stir in the cooked chicken and simmer for 2-3 minutes.
- Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
- Remove the thyme sprigs and bay leaf. Stir in the parsley off the heat.
- Season with salt and pepper to taste. Serve immediately.