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A comforting chicken noodle soup loaded with tender shredded chicken, hearty egg noodles, crunchy celery, sweet onions, and carrots, simmered in a rich, savory broth.

Ingredients

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  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 3 stalks celery, thinly sliced
  • 2 medium carrots, thinly sliced
  • 6 cloves fresh garlic, minced or pressed
  • 12 cups low-sodium chicken broth
  • 2–3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 whole bone-in chicken (about 3–4 pounds)
  • Salt and black pepper, to taste
  • 12 ounces wide egg noodles or preferred pasta (including Carba-Nada or gluten-free noodles)
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving

Instructions

  1. Warm olive oil and butter in a Dutch oven over medium heat.
  2. Add chopped onion, sliced celery, and sliced carrots; cook about 5 minutes until soft and fragrant.
  3. Stir in minced garlic and cook about 20 seconds until fragrant.
  4. Pour in chicken broth, add thyme sprigs and bay leaves, and scrape browned bits from the bottom of the pot.
  5. Nestle bone-in chicken into the broth, season with salt and black pepper, cover, and simmer gently for 30 minutes.
  6. Remove the chicken to a cutting board.
  7. Add egg noodles to the simmering broth and cook about 7 minutes until just tender.
  8. While noodles cook, shred the chicken meat off the bones and discard bones.
  9. If using fast-cooking noodles like Carba-Nada, add them with shredded chicken and cook 4–5 minutes instead of step 7 and 8.
  10. Stir shredded chicken back into the soup, cover, and simmer 2 more minutes to blend flavors.
  11. Remove from heat, fish out thyme sprigs and bay leaves, taste and adjust seasoning with salt and black pepper as needed.
  12. Sprinkle chopped fresh parsley over the soup and serve with lemon wedges.

Notes

Add a splash of lemon juice or vinegar before serving to brighten flavors., To make ahead, store soup without noodles to prevent mushiness; add fresh noodles upon reheating., For a creamy version, reduce broth by one pint and stir in a pint of cream or half-and-half at the end., Use leftover cooked chicken or rotisserie chicken for a shortcut by adding shredded chicken with noodles at the end., Vegetable additions such as peas, corn, or baby spinach can be added near the end for extra color and nutrition., Herb variations using rosemary, dill, or other fresh herbs can customize flavor at the end., Soup can be cooked in a slow cooker (4–6 hours on low after sautéing veggies) or Instant Pot (high pressure for 10–12 minutes with quick release)., For freezer storage, store broth and shredded chicken separately without noodles and add noodles fresh when reheating.

Nutrition

Find it online: https://margorecipes.com/chicken-noodle-soup/