Best Chicken Noodle Soup Recipe

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5 from 1 review

After a 5 days of my girls both requesting a can of chicken noodle soup in a thermos for lunch (bleech) I decided to try a homemade version with broth made in my electric pressure cooker. It is amazing! I’ve made a batch once a week ever since and I’ve even started eating it for breakfast.

Author: Jacinda
Prep Time: 10 Minutes
Cook Time: 15 Minute
Total Time: 25 minutes
Yield: 8 servings 1x

Ingredients

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2 tablespoons olive oil

1 medium onion, chopped finely

3 garlic cloves, minced

2 medium carrots, cut in 1/2 the long way and then 1/4″ slices

2 celery ribs, halved lengthwise, and cut into 1/4″ slices

4 fresh thyme sprigs

2 bay leaf

8 cups chicken broth

8 ounces dried wide egg noodles

2 cups cooked chicken chopped

Salt and pepper to taste (or 1/2 tsp each)

1 handful fresh flat-leaf parsley, finely chopped

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Instructions

Heat the olive oil in a soup pot over medium heat. Add onion, garlic, carrots, celery, thyme and bay leaf. Saute for about 7 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring to a boil. Add the egg noodles and simmer for 5 minutes until tender. Add the chicken, and simmer 3 minutes to heat through; season with salt and pepper. Sprinkle with parsley before serving.

Find it online: https://www.prettyprudent.com/best-chicken-noodle-soup-recipe/