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Easy 45-Minute Chicken Noodle Soup

Easy 45-Minute Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 245
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 pound boneless skinless chicken thighs
  • 1 medium yellow onion diced
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 6 ounces egg noodles
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or dill

Method
 

  1. Sear the seasoned chicken thighs in olive oil over medium-high heat, about 3 minutes per side. Remove and set aside.
  2. Cook the onion, carrots, and celery in the same pot for 5 to 6 minutes, then add the garlic for 30 seconds.
  3. Return the chicken to the pot, add the broth, bay leaves, and thyme. Simmer 15 to 18 minutes until the chicken reaches 165°F.
  4. Shred the chicken and return it to the pot.
  5. Add the egg noodles and simmer 6 to 8 minutes until tender.
  6. Remove the bay leaves, stir in the lemon juice, and season with salt and pepper.
  7. Serve topped with fresh parsley or dill.
    8. Add the egg noodles only when you're ready to serve, or cook them separately, so they don't soak up the broth and turn mushy. Leftovers keep in the fridge up to 4 days, and the soup will thicken as it sits, so add a splash of broth when reheating.