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.
Recipe - The Fresh Grocer - Corporate
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
- 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 the 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.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Thighs, 1.85 Pound
On Sale!
$5.53 avg/ea was $7.38 avg/ea$2.99/lb
Bowl & Basket 100% Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
Organic Celery Hearts, 1 each, 1 Each
$3.49
Wholesome Pantry Organic Herbs Thyme, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
College Inn 100% Natural Chicken Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal
Manischewitz Extra Wide Egg Noodles, 12 oz, 12 Ounce
On Sale! Limit 4
$1.49 was $1.79$0.12/oz
Curly Parsley, 1 bunch, 1 each, 1 Each
$1.49
Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz, 17 Fluid ounce
$7.29$0.43/fl oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
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 the 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.