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Classic Chicken Noodle SoupClassic Chicken Noodle Soup
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup
All the traditional flavors of chicken noodle soup come together simply. Finish with parsley and a dash of lemon juice to brighten the savory flavors.
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Recipe - Gourmet Garage of West 66th
ClassicChickenNoodleSoup.jpg
Classic Chicken Noodle Soup
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 lb Boneless, Skinless Chicken Breasts or Thighs
2 tbs Vegetable Oil
1 small Yellow Onion, diced
3 Carrots, peeled and cut into 1/4-inch thick rounds
3 Celery Stalks, cut crosswise into 1/2-inch pieces
Fresh Thyme Leaves, or 1 tsp. dried thyme
2 Cartons (32 oz. each) College Inn® Chicken Broth
2 cups Water
5 oz Uncooked Wide Egg Noodles (2 1/2 cups)
2 tbs Coarsely Chopped Fresh Parsley
1 1/2 tsp White Wine Vinegar or Lemon Juice
Ground Black Pepper
Directions
  1. Pat chicken dry with paper towels.
  2. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat.
  3. Add chicken and sear about 5 minutes without turning until browned.
  4. Flip chicken and push to one side of the pan.
  5. In the cleared area, add onion, carrots, celery and thyme; cook 8 to 10 minutes, stirring occasionally, until onions and celery are softened.
  6. Add broth and water and bring to a boil, scraping up browned bits from the bottom of the pan.
  7. Cover and simmer over medium heat for 15 minutes, checking the chicken for doneness (165° internal temp and no longer pink inside) every few minutes.
  8. When done, remove chicken to a plate while soup continues to simmer.
  9. Add noodles to soup.
  10. Cover and simmer 5 to 6 minutes until tender.
  11. Meanwhile, shred chicken into bite-sized pieces.
  12. Stir shredded chicken, parsley and vinegar into soup.
  13. Season to taste with pepper.

 

15 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 lb Boneless, Skinless Chicken Breasts or Thighs
Wholesome Pantry Organic Fresh Chicken Boneless Skinless Thighs
Wholesome Pantry Organic Fresh Chicken Boneless Skinless Thighs
$12.06 avg/ea$7.99/lb
2 tbs Vegetable Oil
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
1 small Yellow Onion, diced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.49 avg/ea$1.99/lb
3 Carrots, peeled and cut into 1/4-inch thick rounds
Bagged Baby Carrots, 1 lb, 16 oz
Bagged Baby Carrots, 1 lb, 16 oz
$2.99$0.19/oz
3 Celery Stalks, cut crosswise into 1/2-inch pieces
Organic Celery Hearts, 1 each
Organic Celery Hearts, 1 each
$4.99
Fresh Thyme Leaves, or 1 tsp. dried thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$3.99$6.05/oz
2 Cartons (32 oz. each) College Inn® Chicken Broth
Not Available
2 cups Water
Essentia Overachieving H2O Ionized Hydration Purified Water, 50.7 fl oz
Essentia Overachieving H2O Ionized Hydration Purified Water, 50.7 fl oz
$3.99$0.08/oz
5 oz Uncooked Wide Egg Noodles (2 1/2 cups)
Manischewitz Extra Wide Egg Noodles, 12 oz
Manischewitz Extra Wide Egg Noodles, 12 oz
$3.99$0.33/oz
2 tbs Coarsely Chopped Fresh Parsley
Organic Curly Parsley, 1 ct, 1 each
Organic Curly Parsley, 1 ct, 1 each
$2.99
1 1/2 tsp White Wine Vinegar or Lemon Juice
Colavita White Wine Vinegar, 17 fl oz
Colavita White Wine Vinegar, 17 fl oz
$5.99$0.35/fl oz
Ground Black Pepper
Coarse Ground Black Pepper , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz

Directions

  1. Pat chicken dry with paper towels.
  2. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat.
  3. Add chicken and sear about 5 minutes without turning until browned.
  4. Flip chicken and push to one side of the pan.
  5. In the cleared area, add onion, carrots, celery and thyme; cook 8 to 10 minutes, stirring occasionally, until onions and celery are softened.
  6. Add broth and water and bring to a boil, scraping up browned bits from the bottom of the pan.
  7. Cover and simmer over medium heat for 15 minutes, checking the chicken for doneness (165° internal temp and no longer pink inside) every few minutes.
  8. When done, remove chicken to a plate while soup continues to simmer.
  9. Add noodles to soup.
  10. Cover and simmer 5 to 6 minutes until tender.
  11. Meanwhile, shred chicken into bite-sized pieces.
  12. Stir shredded chicken, parsley and vinegar into soup.
  13. Season to taste with pepper.