Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 3 medium carrots (peeled and sliced); 3 celery ribs (sliced); 4 clove garlic cloves (minced); 1 teaspoon dried thyme; ½ teaspoon dried rosemary (crushed); 8 cup low-sodium chicken broth; 1.5 pound boneless skinless chicken thighs (or breasts); 2 bay leaves; 1 teaspoon kosher salt; ½ teaspoon black pepper; 6 ounce wide egg noodles (about 3 cups); 1 tablespoon fresh lemon juice; 2 tablespoon fresh parsley (chopped)

Instructions

Sauté the vegetables
Sauté the vegetables:
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 3 sliced carrots, and 3 sliced celery ribs and cook for 6 to 7 minutes, until softened. Stir in 4 minced garlic cloves, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary and cook for 1 minute.
Simmer the chicken
Simmer the chicken:
Add 8 cups low-sodium chicken broth, 1½ pounds chicken thighs, 2 bay leaves, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 to 25 minutes, until the chicken reaches 165°F and is tender.
Shred
Shred:
Transfer the chicken to a cutting board, shred it with two forks, and discard the bay leaves.
Noodles
Noodles:
Bring the broth back to a boil, add 6 ounces wide egg noodles, and cook for 6 to 8 minutes, until tender.
Finish and serve
Finish and serve:
Return the shredded chicken to the pot and stir in 1 tablespoon fresh lemon juice. Taste and add more salt if needed, then ladle the chicken noodle soup into bowls and sprinkle with 2 tablespoons chopped parsley.

Tips

Chicken thighs give the most flavorful broth and stay juicy, but breasts work if you prefer white meat. If you plan on leftovers, cook the noodles separately and add them to each bowl so they don't soak up all the broth. A squeeze of lemon at the end makes the whole pot of chicken noodle soup taste brighter.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, leave out the noodles and freeze the soup for up to 3 months, then cook fresh noodles when reheating.