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Caroline’s Chicken Noodle Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 8

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 cup Yellow Onion, diced
  • 1.5 cups Carrots, diced
  • 1.5 cups Celery, diced
  • 2 cloves Garlic, minced
  • 2 teaspoons Thyme
  • 2 teaspoons Basil
  • 1 bay leaf Bay Leaf
  • 8 cups Chicken Broth
  • 1.5 lbs Chicken Breasts
  • 8 oz Egg Noodles
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Chives, chopped
  • Salt to taste Salt
  • Pepper to taste Pepper

Instructions
 

  • Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery and sauté for 5-10 minutes, until softened.
  • Add garlic, thyme, basil, and bay leaf. Cook for 1 minute more.
  • Pour in chicken broth and bring to a boil.
  • Add chicken breasts and simmer for 10-15 minutes, or until chicken is cooked through.
  • Remove chicken and shred. Return shredded chicken to the pot.
  • Cook egg noodles separately according to package directions. Drain and add to the pot.
  • Season with salt and pepper to taste.
  • Stir in lemon juice, parsley, and chives.
  • Serve and enjoy!
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