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Chicken Noodle Soup

a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, cut into ¼ inch-thick slices
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • 3 cups shredded chicken breast
  • 8 ounces egg noodles
  • 1 tablespoon minced flat leaf parsley, plus more for serving
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving

Method

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
  2. Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the carrots and celery are tender, about 10 minutes.
  3. Stir in the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer cook, stirring occasionally, until the chicken is warmed through and the noodles are tender, about 10 minutes.
  4. Ladle the soup into bowls and serve with additional parsley and pepper if desired.