It’s officially soup season y’all! It’s cold out so keep warm with this hearty Chicken Noodle soup. Any time I hear chicken noodle soup I automatically think of that lil mama song! *Chicken noodle soup! chicken noodle soup! chicken noodle soup with a soda on the side!* Enjoy!
sautee them veggies
brown your chicken, mine was acting stubborn
season and simmer
shred chicken
add your noodles and eat up!
Chicken Noodle Soup
Ingredients
- 4 Chicken Thighs (Bone In or Boneless, Skin Removed)
- 3 Celery Stalks, diced
- 3 Whole Carrots, peeled & diced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/2 tbsp Oregano
- 32oz Low Sodium Chicken Broth
- 8oz Egg Noodles, cooked (keep a cup or 2 of pasta water)
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Heat your soup pot or dutch oven with olive oil to medium heat. Toss in your celery, carrots and onions. Season with a pinch of salt and pepper. Cook and stir 5 minutes.
- Add your garlic cook 1 minute. Stir everything together then push to the side making a well in the middle. Season your chicken lightly with salt and pepper and place in the middle (add a little more oil if needed) Cook each side 3 minutes, until browned.
- Sprinkle in your oregano, stir. Add your chicken broth. Stir and bring to a boil. Turn down to medium low heat and simmer for 30 minutes.
- Take out your chicken, remove bone and shred. Add chicken back and add your noodles and pasta water if you need more liquid.
- Stir everything up, add more salt or pepper if needed. Top with fresh parsley and enjoy!