About This Recipe:
A classic chicken noodle soup is something that everyone who lives in a winter wonderland (aka NYC,) should know how to make. Making soup from scratch seems like such a daunting, all day task, but it can actually be very easy! I like my chicken noodle soup to have extraaa noodles, and a little bit of dried thyme and lemon juice, but other than that, this is as classic as you can get. It will be hard reverting back to canned chicken noodle soup after trying this recipe- sorry Campbell’s!
Ingredients (4 servings)
-1 lb cooked chicken breasts, shredded
-1 small onion, finely diced
-2 celery stalks, finely diced
-2 carrots, finely diced
-2 garlic cloves, minced
-1/2 tsp dried thyme
-8 cups chicken stock
-8 oz egg noodles
-1/4 cup fresh parsley, chopped
-1 lemon, juiced
-Salt and pepper
Instructions (30 minutes)
1. In a large pot over medium heat, add in 2 tbls of olive oil, and sauté the onion, celery, and carrots for 6 minutes until softened. Stir in the garlic and thyme, and season with salt and pepper.
2. Pour in the chicken stock, and bring to a boil. Add in the egg noodles and cook for the specified duration.
3. Once the noodles are done, add in the shredded chicken to heat through.
4. Stir in the parsley and lemon juice, and serve.