Classic Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into coins
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1.5 pounds boneless, skinless chicken breasts
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 cups wide egg noodles, uncooked
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Nutrition (estimated per serving)

Method

1. Set a large 6-quart pot on the stove over medium heat and add the 2 tablespoons of olive oil; let it warm for about 1 minute until it shimmers slightly but is not smoking.
2. Add the diced onion, sliced carrots, and sliced celery to the pot. Stir every minute or so and cook for 6 to 8 minutes until the onion turns translucent and softens; do not let it brown or you will get a bitter edge to the broth.
3. Add the minced garlic and stir constantly for 30 seconds just until you can smell it - garlic burns fast, so if it starts turning golden brown within seconds, lower the heat immediately.
4. Pour in the 8 cups of chicken broth and add the bay leaves and dried thyme. Raise the heat to high and bring the liquid to a rolling boil, which will show as large bubbles breaking continuously across the entire surface.
5. Once boiling, carefully lower the whole chicken breasts into the pot using tongs. Reduce the heat to medium-low so the liquid drops to a gentle simmer (small, lazy bubbles rather than a rolling boil).
6. Cover the pot with a lid slightly ajar and simmer for 20 to 25 minutes, until a food thermometer inserted into the thickest part of a chicken breast reads 165 degrees Fahrenheit.
7. Using tongs, transfer the cooked chicken breasts to a cutting board and let them rest for 5 minutes; this keeps the juices inside instead of running out when you cut it.
8. While the chicken rests, keep the pot at a gentle simmer and stir in the uncooked egg noodles. Cook for 6 to 8 minutes, stirring occasionally so they do not stick to the bottom, until the noodles are tender but still slightly firm to the bite.
9. Using two forks, shred the rested chicken into bite-sized pieces, discarding any bits that look pink or undercooked (there should be none if it reached 165 degrees Fahrenheit).
10. Return the shredded chicken to the pot and stir it into the broth and noodles. Simmer for another 2 minutes just to warm the chicken back through.
11. Remove and discard the bay leaves - they are for flavor only and are not meant to be eaten.
12. Season the soup with the salt and black pepper, tasting a spoonful (careful, it is hot) and adjusting with a little more salt if the broth tastes flat.
13. Ladle the soup into bowls and sprinkle the chopped fresh parsley over the top before serving hot.

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