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.
Serves
6
Prep time 15 minutes
Cook time 45 minutes
Ingredients
1 lb. boneless, skinless chicken breasts or thighs
2 Tbsp. 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
1 Tbsp. 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 (about 2 1/2 cups)
2 Tbsp. coarsely chopped fresh parsley
1 1/2 tsp. white wine vinegar or lemon juice
Ground black pepper
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Directions
Pat chicken dry with paper towels. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add chicken and sear about 5 minutes without turning until browned. Flip chicken and push to one side of the pan. In the cleared area, add onion, carrots, celery and thyme; cook 8 to 10 minutes, stirring occasionally, until onions and celery are softened.
Add broth and water and bring to a boil, scraping up browned bits from the bottom of pan. 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. When done, remove chicken to a plate while soup continues to simmer.
Add noodles to soup. Cover and simmer 5 to 6 minutes until tender. Meanwhile, shred chicken into bite-sized pieces.
Stir shredded chicken, parsley and vinegar into soup. Season to taste with pepper.
