I make this whenever my kids are sick or I just feel like warming up in the most comforting of ways. Chicken noodle soup is one of the very first dishes I learned how to cook in my early 20’s and I’ve been tweaking my recipe ever since. This one is warm and inviting and delicious and my entire family can’t get enough of it. If you don’t have time to cook the chicken meat, get a rotisserie chicken, shred it up, and throw it in. The soup can be done in 20 minutes that way!
Chicken Noodle Soup
Makes 4-6 servings
Ingredients:
- 3 Tbs salted butter
- 1 medium yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 5 cloves garlic, minced or pressed
- 1/2 tsp dried thyme
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 8 cups chicken broth plus more as needed
- 1 bay leaf
- 1 pound chicken breast meat
- 1/2 tsp dried turmeric
- 6-8 oz egg noodles depending on how noodle-y you want it
- 1/4 cup fresh parsley, chopped, optional
Directions:
- In a pot or dutch oven, heat the butter and add onion, carrot, and celery. Cook, stirring occasionally until soft, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add thyme, salt, and pepper and give it a good stir.
- Add the broth and bay leaf and stir again.
- Bring the soup to a boil then add the chicken meat and turmeric.
- Cook on a low simmer, mostly covered but with some room for steam to escape, for at least 30 minutes.
- Remove the chicken with tongs and shred with two forks.
- While shredding the chicken, place the noodles in the broth and cook according to package directions.
- Add the chicken back in and simmer for a few more minutes. If it doesn’t look broth-y enough at this point, I add some water back to the broth container and pour it into the soup.
- Don’t forget to remove the bay leaf!
- Add the parsley and serve in bowls with crusty bread or crackers.
- Enjoy!
