Chicken Noodle Soup with Egg Noodles

Whenever we are feeling a little under the weather or just need a cozy meal, we turn to this chicken noodle soup recipe. My mom used to make a delicious chicken noodle soup when I was growing up, and it holds great memories. So we whipped it up into this stovetop version and it’s quickly become a staple in our house! It’s warm, hearty, and reminds me of home every time I take a bite. It’s so simple to make but tastes like you’ve spent hours on it. Here’s why we make this soup over and over again:

• Family-Friendly: We haven’t found anyone that doesn’t love this soup! Using simple and universal ingredients means that just about everyone is going to love it, even the kids!
• One-Pot Wonder: Ready in under an hour, this easy chicken noodle soup recipe is a one-pot meal. Fewer dishes to wash at the end of the night is always a win.
• Budget Meal: This is a great recipe if you’re looking to feed a family without breaking the bank.
• Great for Leftovers: It tastes just as good the next day, making it perfect for meal prep. We often freeze leftovers in single-serving portions for a quick lunch later.

Ingredients:
1 Tbs olive oil
1 medium yellow onion, diced
1 cup sliced carrots
1 cup diced celery
2 Tbs minced garlic
8 cups chicken broth or stock
2 pounds boneless, skinless chicken breasts, or thighs
2 tsp freshly cracked black pepper
1 ½ tsp kosher salt
1 tsp dried oregano
1 tsp minced fresh thyme
2 bay leaves
6 oz egg noodles, or your favorite small pasta noodles

Instructions:
In a large Dutch oven, or heavy bottom pot, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes. Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat. Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer. Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.

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