Hearty Chicken Noodle Soup
Warm yourself from the inside out with this classic Chicken Noodle Soup! Be sure to double the batch so you have a container or two on hand if/when you start to feel under the weather!
- two tsp olive oil
- half white onion, sliced (about 1 cup)
- two cloves garlic, crushed
- one cup carrots, sliced
- one cup celery (about 4 stalks), sliced
- six cups low sodium chicken broth
- four chicken thighs
- one tsp fresh thyme leaves
- one rind parmesan rind (optional)
- one cup frozen or fresh corn kernals (about 1-2 cobs, kernals removed and cobs saved)
- two tbsp fresh parsley, chopped plus more for serving
- two cups egg noodles
- salt & pepper to taste
- Heat a large Dutch oven or pot on medium-high heat. Add the olive oil, onion, and garlic. Cook until the onions start to soften, approximately 2 minutes.
- Add the carrots and celery and cook until celery starts to soften, approximately 3 minutes.
- Add the chicken broth, chicken, and thyme to the pot and turn the heat to high. Optional: add the parmesan rind and bare corn cobs at this stage. Bring to a boil and then reduce to a simmer and cover for 20 to 30 minutes, stirring occasionally, until the chicken is cooked through.
- Once chicken is cooked through, remove it from the soup with tongs and place onto a plate. Also remove the corn cobs and parmesan rind if they were added to the stock.
- Add the corn kernels, parsley and egg noodles to the pot and continue to simmer on low, uncovered. Remove the skin from the chicken breasts and shred the meat off of the bone. Add the shredded meat back to the pot once you have finished shredding it. Cook until the chicken is heated through and the egg noodles are soft, approximately 3 to 5 minutes.