Chicken noodle soup is one of the most classic meals around.
Here’s a meal that everyone craves and loves, especially me!
Luckily for us, chicken noodle soup is also really simple to make. You need basic pantry staples like Progresso® Chicken Broth and fresh ingredients like onion, celery, carrot and fresh herbs. Really, it doesn’t get any simpler.
Today I’m going to show you how to make my favorite EASY chicken noodle soup. If you want to try making it yourself, check out our ridiculously simple After-Work Chicken Noodle Soup, here.
To start, you’ll need everything pictured here.
Start out by chopping the onion, carrots, celery and garlic.
Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and cook until the onion is soft, fragrant and beginning to caramelize. Add the carrots and celery. Season with salt and pepper and continue cooking 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic a minute longer.
Slowly pour in the chicken broth.
Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked through and shreds easily.
After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Stir the shredded chicken back into the soup.
Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain and toss the noodles with the butter, parsley and basil.
Divide the pasta among bowls and ladle the soup over the noodles.
Serve with saltines, oyster crackers or fresh bread. EAT!
You see? So super easy and completely delish! I hope you all enjoy this recipe… and that it will become a staple in your kitchen!