Classic Chicken Noodle Soup with Buttery Crackers
4.0
(1 reviews)
15min
35min
4
425
Chef's Note
For extra flavor, you can use a rotisserie chicken instead of raw chicken. Simply shred about 3 cups of meat and add it during the last 10 minutes of cooking. The soup freezes beautifully, so consider making a double batch and freezing half for another meal.
Tags
Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium yellow onion
3 medium carrots
3 stalks celery stalks
3 cloves garlic
3 sprigs fresh thyme
1 leaf bay leaf
8 cups chicken broth
2 cups egg noodles
1/4 cup fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 sleeve butter crackers
2 tablespoons unsalted butter
Instructions
- 1
Dice the onion. Peel and slice the carrots into 1/4-inch rounds. Slice the celery into 1/4-inch pieces. Mince the garlic cloves. Chop the fresh parsley.
- 2
Cut the chicken breasts into 1-inch cubes.
- 3
In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat.
- 4
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- 5
Add the minced garlic and cook for 1 minute until fragrant.
- 6
Add the cubed chicken to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 7
Pour in 8 cups of chicken broth and add 3 sprigs of fresh thyme and 1 bay leaf. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 8
Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- 9
Add 2 cups of egg noodles to the soup and cook for an additional 6-8 minutes, until the noodles are tender.
- 10
While the noodles cook, melt 2 tablespoons of unsalted butter in a small bowl in the microwave (about 30 seconds).
- 11
Place the butter crackers in a zip-top bag and lightly crush them. Drizzle with the melted butter and shake to coat.
- 12
Remove the thyme sprigs and bay leaf from the soup.
- 13
Stir in the chopped fresh parsley.
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
- 15
Ladle the soup into bowls and serve with buttery crackers on top or on the side.
Nutrition Information (per serving)
425
32g
38g
16g
Reviews (1)
Miranda K.
12/10/20254/5