Nothing beats classic chicken noodle soup, especially when you are craving a warm, satisfying meal. A bowl of this soothing soup wraps you in warmth with every spoonful. Tender chicken, robust vegetables, and chewy noodles meld together to create comfort, especially on a chilly day. This delicious soup starts with sautéed onions, carrots, and celery infused with fragrant garlic.
Ingreadient
- ¼ cup olive oil(60 mL)
- 1 large yellow onion, chopped
- 3 large carrots, sliced
- 4 stalks celery, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 cloves garlic, chopped
- 8 cups chicken broth(2 L)
- 8 oz egg noodles(225 g)
- 4 cups coarsely shredded chicken(500 g)
- ½ cup finely chopped fresh parsley(10 g)
- grated parmesan cheese, for serving
Direction
- Heat the olive oil in a large soup pot over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- IF MAKING AHEAD: Do not add the noodles or parsley. Cool and store the soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Reheat on the stovetop and add the noodles and parsley just before serving.
- Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 minutes more, until the noodles are tender and the chicken is warmed through.
- Season to taste with more salt and pepper, then stir in the parsley.
- Serve topped with grated Parmesan.
- Enjoy!
