Ultimate Comfort Chicken Noodle Soup!
Whip up this ultimate comfort chicken noodle soup featuring tender chicken, carrots, celery, and a rich broth thickened with cornstarch.
Ingredients
- 1 tablespoon olive oil
- 3 large carrots, peeled and sliced thinly
- 3 celery stalks, sliced thinly
- 3/4 cup chopped onion
- 49 ounces chicken broth (about 6 cups)
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1 lb package egg noodles
- 2 tablespoons butter
- 2 teaspoon thyme
Instructions
- Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the carrots, celery, and onion. Saute until tender crisp, about 3-5 minutes.
- Add chicken broth to the pot and simmer for about 20 minutes.
- Dissolve the cornstarch in the cold water. Add this mixture to the simmering broth. Bring to a rolling boil.
- Add the egg noodles and cook until mostly tender, checking every few minutes to prevent mushiness. Noodles will continue to soften off the heat.
- Stir in the butter and thyme until melted and combined.
- Add 2 cups of cooked shredded chicken (from a rotisserie chicken or pre-cooked) and season with salt and pepper to taste.
- Stir in chopped fresh parsley just before serving. The broth should be slightly thickened, enough to coat everything but not runny.
Notes
- For extra flavor, use homemade chicken stock if possible.
- Don't overcook the noodles; they will continue to soften in the hot broth.
- Add a pinch of red pepper flakes for a subtle kick. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the noodles; they will continue to soften in the hot broth.
- Add a pinch of red pepper flakes for a subtle kick. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.