Homemade Chicken Noodle Soup

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic for 30 seconds.
2. 2Pour in the chicken broth and add the chicken pieces, bay leaves, thyme, salt and pepper. Bring to a gentle boil, then reduce to a simmer.
3. 3Simmer, partially covered, for 20–25 minutes, until the chicken is cooked through and registers 165°F in the thickest part. Skim any foam from the surface for a clearer broth.
4. 4Transfer the chicken to a cutting board and shred it with two forks into bite-size pieces. Discard the bay leaves.
5. 5Return the shredded chicken to the pot and bring the soup back to a gentle boil. Stir in the egg noodles and cook 6–8 minutes, until just tender — they'll continue to soften in the hot broth, so don't overcook them.
6. 6Stir in the parsley and lemon juice, taste and adjust the salt and pepper. Ladle into bowls and serve hot.
7. 7For the best leftovers, store the noodles separately from the broth so they don't soak up all the liquid. Refrigerate within 2 hours for 3–4 days and reheat to a simmer.