Chicken Noodle Soup

  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Olive oil, for frying

2 boneless, skinless chicken breasts 

Kosher salt and freshly ground black pepper

2 carrots, peeled, halved and sliced crosswise 

2 stalks celery, thinly sliced

1 medium onion, finely diced 

1 clove garlic, grated 

3/4 teaspoon ground thyme 

2 cups low-sodium chicken broth 

2 chicken bouillon cubes 

4 cups cooked egg noodles 

2 to 3 tablespoons finely minced fresh parsley 


  1. Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
  2. Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
  3. Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
  4. Serve piping hot with a sprinkling of parsley over each bowl.
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