Classic Chicken Noodle Soup (Edit recipe)

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It's officially soup season, and I'm ready for all of the cozy meals! I've personally always been a soup gal for many reasons - it's simple to make, an easy way to pack tons of nutrients into one dish, AND it serves as the perfect meal prep to eat on for days. This Classic Chicken Noodle soup is equal parts nostalgic and comforting in the best way. Plus it just happens to use simple, nutritious ingredients that will leave your body AND mind feeling good this season! Be sure to let me know if you whip this up this fall or winter.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1121
Fat:	17 g
Carbohydrates:	62 g
Protein:	46 g
Cholesterol:	27 g
Sodium:	572 mg
Fiber:	5 g
Sugars:	7 g
Calculated per serving.

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter
1 whole Yellow Onion, chopped
3 cups Carrots, diced (about 6 medium carrots)
2 cups Celery, diced (about 4 ribs)
4 cloves Garlic, minced
2 Tbsp Thyme, fresh
1 Tbsp fresh Rosemary, chopped
1 Tbsp Sage, chopped
1 whole Bay Leaf
1 pinch Salt and Pepper, to taste
8 cups Chicken Broth, or bone broth (note - the egg noodles do absorb a good amount of liquid, so you can always add more broth if needed)
1.5 lb Boneless Skinless Chicken Thigh, or breasts
2 - 3 cups Wide Egg Noodles
1 - 2 Tbsp Lemon Juice, about 1/2 lemon
0.25 cup Parsley, chopped, plus more for topping
0.333 cup Parmesan Cheese, grated, for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil and butter to a large Dutch oven or pot over medium heat.
Add the onions, and cook for 3-4 minutes. Add in carrots, celery, garlic, thyme, rosemary, sage, and salt and pepper to taste. Allow to cook down for another 5 or so minutes, until veggies are beginning to soften.
Place bay leaf and chicken thighs or breasts into the pot, and cover with chicken broth. Bring to a boil, then simmer for ~20 minutes.
Remove chicken, and place on a cutting board. Use two forks to shred into bite-sized pieces.
Remove the bay leaf, and stir the chicken back in. Season with salt and pepper if needed.
Bring back to a boil, and add noodles. Allow to cook for 6-8 minutes.
Stir in the parsley and lemon juice.
Serve with grated parmesan, additional parsley, and crunchy bread. Enjoy!