Chicken Noodle Soup

Chicken Noodle Soup

from feelgoodfoodie.net
45 min

This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion (diced)
  • 3 large carrots (diced)
  • 3 celery stalks (diced)
  • 1 ½ teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 3 garlic cloves (minced)
  • 1 teaspoon oregano
  • 1 ¼ pounds boneless skinless chicken thighs
  • 2 dried bay leaves
  • 8 cups water
  • 3 ounces egg noodles (or 2 cups)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice

Directions

  1. 1

    Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.

  2. 2

    Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.

  3. 3

    Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.

  4. 4

    Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes. Remove the soup from the heat and stir in the parsley and lemon juice.