Description

Classic stovetop golden broth with tender chicken, carrots, celery, wide noodles and parsley.

Ingredients

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2 tablespoons Olive oil
1 medium Yellow onion, diced
3 medium Carrots, sliced
3 Celery stalks, sliced
3 Garlic cloves, minced
1 teaspoon Dried thyme
1 Bay leaf
8 cups Low-sodium chicken broth
1.5 pounds Boneless, skinless chicken breasts
6 ounces Wide egg noodles, dry
to taste Fine salt and black pepper
0.25 cup Chopped fresh parsley
1 tablespoon Lemon juice (optional)

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Instructions

Heat olive oil in a 5- to 6-quart pot over medium heat. Soften onion, carrots and celery about 7–8 minutes.
Add garlic and thyme for 30–60 seconds. Pour in broth, add bay leaf and bring to a gentle simmer.
Add thawed raw chicken breasts. Cover partly and simmer gently, checking the thickest part of each breast with a food thermometer. Remove each when it reaches at least 165°F (74°C); thicker pieces take longer.
Shred safely cooked chicken with clean forks. Remove bay leaf, check carrots for tenderness, and season broth to taste.
Add egg noodles and simmer according to their package until tender, about 7–9 minutes for many wide noodles. Add water or broth if needed.
Return shredded chicken to heat through. Stir in parsley. Turn off heat and add optional lemon juice to taste. Serve promptly.

Notes

Not kitchen-tested. Prep and cook times are estimates; every chicken breast must reach 165°F (74°C) in its thickest part. Contains wheat and egg from the noodles. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Use properly chilled soup within 3–4 days. Reheat leftovers to 165°F (74°C). Store noodles separately for better texture. Numerical nutrition has not been calculated.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American