Soup season has officially clocked in. This is a whole pot of comfort with tender chicken, wide egg noodles, and a broth that tastes like it simmered all afternoon — even on a Monday.
Serves 6 · Prep 15 min · Cook 35 min
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 lb boneless chicken breast (or thighs)
- 1 tsp thyme
- 1 bay leaf
- 6 oz wide egg noodles
- salt, pepper, parsley
Instructions
- Soften the onion, carrots, and celery in the butter and oil for 6–8 min; add the garlic and cook 1 min.
- Add the broth, chicken, thyme, and bay leaf; simmer for 20 min.
- Shred the chicken and return it to the pot.
- Cook the noodles separately according to the package; add them to bowls and ladle the soup over. Season, and top with parsley.
Tip: Cook the noodles separately and add them to each bowl — no swollen, mushy noodles in the leftovers, ever.