Chicken Noodle Soup

This easy Chicken Noodle Soup recipe is possibly the best chicken soup to make when you need a fast dinner or comfort food.

Course dinner, Main Course

Cuisine American

Keyword chicken, noodle, soup

Cook Time 1

Total Time 1

Servings

Calories 400kcal

Place the chopped onion, carrot, and celery in a large pan with two tbsp of olive oil. Stir until the onion is translucent and the carrots are golden. Stir in the garlic.
Chop each chicken breast into 3-4 pieces and add them to the sauteed veggies.
Add the broth, ground dried thyme, pepper, bay leaves, and salt.
Bring the soup to a boil and then reduce the heat. Simmer for 5-8 minutes or until chicken is cooked through.
Keep the soup on low heat, and once the chicken is cooked, remove the chicken from the soup and place it onto a plate or cutting board, then use a fork and a knife to separate chicken. When you finish shredding the chicken, return it back to the soup pot.
Add the dry pasta and cook it following its package directions.
Once the pasta is ready, mix milk, grated parmesan, and cornstarch in a small bowl and add then add the mixture to the soup.
Stir for two minutes and turn off the stove. Taste test for saltiness and adjust.
Serve warm with fresh parsley on top.

Tips

When reheated, noodles will be soggy, so my advice is to cook the amount of pasta you’ll consume each time.
If needed, you can store leftovers in the fridge for up to five days. Then, to warm it, place it in a pan over the stove on medium heat.
To meal prep, follow the recipe till step 3 and then continue with the rest when ready to serve. You can freeze the soup in portions to prepare for any weeknight dinner.