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50-Minute One-Pot Chicken Noodle Soup Glory

One-Pot Chicken Noodle Soup (Classic Winter Remedy)
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Make this classic One-Pot Chicken Noodle Soup easily. It is the perfect comforting meal for a cold day.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 6 ounces egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken pieces to the pot. Cook until lightly browned on all sides. You do not need to cook them through.
  3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
  4. Pour in the chicken broth. Add the dried thyme and bay leaf. Season with salt and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked.
  6. Remove the bay leaf from the pot.
  7. Increase the heat to medium and add the egg noodles to the simmering broth. Cook according to package directions, usually 6-10 minutes, until the noodles are tender.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the soup into bowls. Garnish each serving with fresh parsley before you serve it.

Notes

  • You can use pre-shredded rotisserie chicken if you want to skip searing the raw chicken. Add it during the last 5 minutes of simmering.
  • For deeper flavor, use low-sodium broth and adjust your own salt levels at the end.
  • If you prefer a richer broth, add a splash of white wine after sautéing the vegetables and let it cook down before adding the broth.

Nutrition

Find it online: https://tasteportfolio.com/one-pot-chicken-noodle-soup-classic-winter-remedy/