Classic Chicken Noodle Soup
All the traditional flavors of chicken noodle soup come together simply. Finish with parsley and a dash of lemon juice to brighten the savory flavors.
Recipe - The Fairway Market Corporate
Classic Chicken Noodle Soup
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 lb Boneless, Skinless Chicken Breasts or Thighs
2 tbs Vegetable Oil
1 small Yellow Onion, diced
3 Carrots, peeled and cut into 1/4-inch thick rounds
3 Celery Stalks, cut crosswise into 1/2-inch pieces
Fresh Thyme Leaves, or 1 tsp. dried thyme
2 Cartons (32 oz. each) College Inn® Chicken Broth
2 cups Water
5 oz Uncooked Wide Egg Noodles (2 1/2 cups)
2 tbs Coarsely Chopped Fresh Parsley
1 1/2 tsp White Wine Vinegar or Lemon Juice
Ground Black Pepper
Directions
- Pat chicken dry with paper towels.
- Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat.
- Add chicken and sear about 5 minutes without turning until browned.
- Flip chicken and push to one side of the pan.
- In the cleared area, add onion, carrots, celery and thyme; cook 8 to 10 minutes, stirring occasionally, until onions and celery are softened.
- Add broth and water and bring to a boil, scraping up browned bits from the bottom of the pan.
- Cover and simmer over medium heat for 15 minutes, checking the chicken for doneness (165° internal temp and no longer pink inside) every few minutes.
- When done, remove chicken to a plate while soup continues to simmer.
- Add noodles to soup.
- Cover and simmer 5 to 6 minutes until tender.
- Meanwhile, shred chicken into bite-sized pieces.
- Stir shredded chicken, parsley and vinegar into soup.
- Season to taste with pepper.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
$7.75 avg/ea$4.19/lb
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$5.19$0.11/fl oz
Fresh Spanish Onion
$2.11 avg/ea$1.69/lb
Fresh Carrots, bunch
$2.99
Fresh Organic Celery Hearts, each
$4.99
Fairway Thyme, 0.5 oz
$4.99$9.98/oz
College Inn 100% Natural Chicken Broth, 32 oz
$4.49$0.14/oz
Bowl & Basket Distilled Water, 1 gal
$1.99$1.99/gal
Manischewitz Extra Wide Egg Noodles, 12 oz
$2.99$0.25/oz
Fresh Curly Parsley, bunch
$1.99
Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz
$8.99$0.53/fl oz
McCormick Black Peppercorn Adjustable Grinder, 1 oz
$3.29$3.29/oz
Directions
- Pat chicken dry with paper towels.
- Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat.
- Add chicken and sear about 5 minutes without turning until browned.
- Flip chicken and push to one side of the pan.
- In the cleared area, add onion, carrots, celery and thyme; cook 8 to 10 minutes, stirring occasionally, until onions and celery are softened.
- Add broth and water and bring to a boil, scraping up browned bits from the bottom of the pan.
- Cover and simmer over medium heat for 15 minutes, checking the chicken for doneness (165° internal temp and no longer pink inside) every few minutes.
- When done, remove chicken to a plate while soup continues to simmer.
- Add noodles to soup.
- Cover and simmer 5 to 6 minutes until tender.
- Meanwhile, shred chicken into bite-sized pieces.
- Stir shredded chicken, parsley and vinegar into soup.
- Season to taste with pepper.