Chicken Noodle Soup

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When we're sick, there's only one thing we crave: this chicken noodle soup. If you wanna pack it with more veggies (hey, they're good for you!) throw in some peppers with the onions, or stir in some spinach or kale when it's almost done cooking. Want to set it and forget it? Make it in your slow-cooker!

You know what else makes us feel better? CHOCOLATE. Treat yourself to some flourless fudge cookies for dessert. You deserve it. 😊

If you made this soup, let us know how it went in the comment section below!

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Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 20 mins
1 tsp.

extra-virgin olive oil

1 c.

diced onion


celery stalks, diced


carrots, diced


cloves garlic, minced

2 tsp.

fresh thyme

1 lb.

boneless skinless chicken breast, cut into 1/2" pieces

Kosher salt

Freshly ground black pepper

32 oz.

low-sodium chicken stock

1 lb.

egg noodles

1/4 c.

freshly chopped parsley

  1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.
  2. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.
  3. Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.

Judy Kim
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