Chicken noodle soup is a classic comfort food. It is one of those recipes that just makes you feel better, right? I know when I was a kid, I always ate chicken noodle soup when I was under the weather. I don’t eat chicken anymore, but Joshua does:) So we made a big pot of soup to ease the soul!
This is a simple recipe. We used a pressure cooker to cook the chicken breasts and then we shredded them with two forks. Super easy!! We also chopped up onion, garlic, carrots, and celery…the basics for any good soup! We didn’t have time to make our own noodles for this one, so we bought wide egg noodles from the store and they worked out fine.
This is a great “go to” recipe for the winter months…or when you are feeling down! This really is chicken soup for the soul!
Chicken Noodle Soup
Adapted from Tyler Florence
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or broth (we use low sodium)
- 1 package of wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- Fresh parsley
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.