Name: Thomas's Homemade Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Yield: 6 big bowls
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 large onion, diced (about 1 cup); 3 carrots, peeled and sliced into coins; 3 celery stalks, sliced; 3 garlic cloves, minced (or 1 teaspoon garlic powder); 1 1/2 pounds boneless skinless chicken breast (about 2 big breasts); 8 cups chicken broth (two 32-ounce cartons); 2 bay leaves; 1 teaspoon dried thyme; 6 ounces wide egg noodles (about half a bag); salt and black pepper to taste

Recipe 43 · Lunch

Thomas's Homemade Chicken Noodle Soup

Tender chicken, soft carrots and celery, and slurpable egg noodles in a cozy golden broth. The soup that fixes everything.

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Prep15 minutes

Cook35 minutes

Serves6 big bowls

Nutritionabout 290 cal · 24g protein per bowl

Steaming bowl of homemade chicken noodle soup with tender chicken, carrots and egg noodles

Cook the noodles right in the pot so they soak up all that flavor.

What you need

1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
3 carrots, peeled and sliced into coins
3 celery stalks, sliced
3 garlic cloves, minced (or 1 teaspoon garlic powder)
1½ pounds boneless skinless chicken breast (about 2 big breasts)
8 cups chicken broth (two 32-ounce cartons)
2 bay leaves
1 teaspoon dried thyme
6 ounces wide egg noodles (about half a bag)
salt and black pepper to taste

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Salted butter Olive oil Garlic powder Chicken broth Salt Black pepper

Also grab: a big soup pot or Dutch oven, a wooden spoon and a ladle.

How to make it

Soften the veggies.. Melt the butter with the olive oil in your big pot over medium heat. Add the onion, carrots and celery and cook about 8 minutes, stirring now and then, until they start getting soft. Stir in the garlic and cook 1 more minute.
Add the chicken and broth.. Lay the chicken breasts right in the pot. Pour in the chicken broth, add the bay leaves and thyme, and give it a stir.
Simmer until the chicken is done.. Bring it up to a gentle bubble, then turn the heat down to low. Let it simmer 20 minutes, until the chicken is cooked through and easy to shred.
Shred the chicken.. Pull the chicken breasts out onto a cutting board. Shred them with two forks — just pull the forks apart through the meat. Put the shredded chicken back in the pot.
Cook the noodles.. Turn the heat back up to medium, stir in the egg noodles and cook 8–10 minutes, until the noodles are tender. Fish out the bay leaves and throw them away.
Taste and serve.. Add salt and pepper until it tastes right to you. Ladle into big bowls and sprinkle parsley on top if you want.

How to serve it

Hot with crusty bread or saltine crackers. Sprinkle fresh chopped parsley on top if you want. This is the soup you make when someone is sick or it is cold outside.

Save the leftovers

Refrigerate for up to 4 days. The noodles soak up broth overnight, so add a splash of broth or water when you reheat.