Name: Easy Homemade Chicken Noodle Soup
Ingredients: 1 tablespoon olive oil; 4 carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium onion, diced; 4 garlic cloves, minced; 3 boneless, skinless chicken breasts (about 1.5 pounds), or 3 cups shredded rotisserie chicken; 10 cups water; 8 teaspoons Better Than Bouillon Vegetable Base; 3 sprigs fresh thyme; 1 bay leaf; 6 ounces egg noodles; Salt, to taste; Freshly cracked black pepper, for serving

Description

Easy homemade chicken noodle soup with tender chicken, vegetables, egg noodles and fresh herbs. A simple one-pot dinner the whole family will love.

Ingredients

Scale

1 tablespoon olive oil
4 carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
4 garlic cloves, minced
3 boneless, skinless chicken breasts (about 1.5 pounds), or 3 cups shredded rotisserie chicken
10 cups water
8 teaspoons Better Than Bouillon Vegetable Base
3 sprigs fresh thyme
1 bay leaf
6 ounces egg noodles
Salt, to taste
Freshly cracked black pepper, for serving

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Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the carrots, celery, and onion. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for 30 seconds.
Add the chicken breasts, water, Better Than Bouillon Vegetable Base, thyme, and bay leaf. Stir to dissolve the bouillon.
Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pot and shred it using two forks.
Add the egg noodles to the simmering broth and cook according to the package directions until tender.
Return the shredded chicken to the pot. Remove the thyme stems and bay leaf.
Taste and season with salt as needed.
Ladle into bowls and serve with plenty of freshly cracked black pepper.

Notes

I use Better Than Bouillon Vegetable Base for this recipe.
Rotisserie chicken shortcut: Use about 3 cups shredded rotisserie chicken in place of the raw chicken breasts. After adding the water, Better Than Bouillon, thyme, and bay leaf, simmer the broth and vegetables for about 20 minutes. Add the noodles and cook according to the package directions, then stir in the rotisserie chicken during the last few minutes, just until warmed through.
Taste the finished soup before adding salt since the Better Than Bouillon already contains salt.
The noodles will absorb broth as the soup sits. Add a little water when reheating leftovers if needed.
For the best noodle texture, avoid cooking the egg noodles past al dente.