Chicken Noodle Soup

There’s a reason chicken noodle soup is the thing everyone reaches for when they’re under the weather or just need a little comfort. This is the classic from-scratch version, and it’s far easier than it sounds: soften some vegetables, poach the chicken right in the broth, and finish with noodles.

It comes together in under an hour from a handful of humble ingredients. Make a big pot, because it only gets better as it sits, and freezes beautifully if you keep the noodles separate.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 lb boneless chicken breasts
• 3 cups egg noodles
• 1 tsp dried thyme
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 6 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the chicken broth, add the whole chicken breasts and thyme, and bring to a gentle boil.
4. Reduce to a simmer and cook 15 minutes, until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Add the egg noodles and simmer 6–8 minutes, until tender.
7. Stir in the parsley, season with salt and pepper, and serve hot.

Equipment

• Large soup pot
• Two forks for shredding
• Cutting board