Homestyle Chicken Noodle Soup
This chicken noodle soup is a warm, comforting dish perfect for chilly autumn evenings. Using simple pantry staples, it provides a delicious and healthy meal without straining your budget.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Flaky sea salt, to taste
- Black pepper, to taste
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes until the vegetables start to soften.
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 8 minutes.
- Pour in the chicken broth and stir in the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- Season the soup with flaky sea salt and black pepper to taste. Stir in the egg noodles and cook for another 10 minutes, or until the noodles are tender.
- Remove the pot from heat and stir in the fresh parsley. Serve the soup hot.