Classic Chicken Noodle Soup

Instructions

1. 1

   Heat the Olive Oil in a large Dutch Oven or heavy-bottomed Pot over medium heat. Add the diced Yellow Onion, Carrots, and Celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

2. 2

   Add the minced Garlic and cook, stirring constantly, for 1 minute until fragrant.

3. 3

   Nestle the Chicken Breasts and Chicken Thighs into the Pot skin-side up. Pour in the Low-Sodium Chicken Broth and Water. Add the Thyme, Bay Leaves, Kosher Salt, and Black Pepper. The liquid should mostly cover the chicken.

4. 4

   Bring the soup to a boil over high heat, then immediately reduce the heat to medium-low. Skim off any foam or impurities that rise to the surface during the first 5 minutes of simmering.

5. 5

   Partially cover the Pot and simmer gently for 25–30 minutes, until the chicken is cooked through and very tender (internal temperature of 165°F). Avoid a rolling boil — a gentle simmer keeps the broth clear and the chicken moist.

6. 6

   Using Tongs, carefully transfer the chicken pieces to a Cutting Board. Remove and discard the Bay Leaves. Let the chicken rest for 5 minutes, then remove and discard the skin and bones. Shred or chop the meat into bite-sized pieces and set aside.

7. 7

   Bring the broth back to a boil over medium-high heat. Add the Wide Egg Noodles and cook according to the package directions until just al dente, typically 6–8 minutes. Do not overcook — the noodles will continue to soften in the hot broth.

8. 8

   Return the shredded chicken to the Pot. Stir to combine and heat through for 1–2 minutes. Taste the broth and adjust seasoning with additional Kosher Salt and Black Pepper as needed.

9. 9

   Ladle into bowls and garnish with freshly chopped Parsley if desired. Serve hot with crusty bread or crackers on the side.

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