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Nothing says comfort like a steaming bowl of chicken noodle soup. This variant comes together in a flash, yet tastes like you’ve been simmering it all day. It’s cozy enough for a quiet night in and impressive enough to wow your dinner party guests.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
- 8 ounces egg noodles
- Fresh parsley or chives (optional garnish)
Instructions
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, stirring occasionally until they begin to soften, about five minutes. Gently fold in the garlic and cook for another minute, taking care not to let it brown.
Add the chicken pieces to the pot. Season with thyme, salt, and pepper. Continue cooking until the chicken is lightly browned on all sides. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Bring the soup to a simmer, then reduce the heat and let it gently bubble for about 10 minutes.
Stir in the egg noodles and cook just until tender, typically another 6–8 minutes. Be sure to sample a noodle to ensure it’s done to your liking. Taste and make any last-minute adjustments with salt and pepper. If you’d like a burst of fresh color, toss in some chopped parsley or chives right before serving.
This quick, soul-warming soup is the ideal meal when you need something easy yet impressive. It’s perfect for beginner cooks looking for a fail-proof dish, and it can be modified with whole wheat noodles or additional veggies if you’re aiming for extra nutrients. Throw it together on a busy weekday or serve it to friends for a comforting, laid-back dinner party—it always hits the spot.
