Homemade Chicken Noodle Soup (Small Batch)

Instructions

1. 01

   Prep the Chicken. If using chicken thighs, trim off any excess fat (without being obsessive). Season 8-10 oz. Chicken Thighs all over with 1/4 tsp. salt and 1/4 tsp. cracked Black Pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.

2. 02

   Cook the Chicken. Heat 2 tsp. Olive Oil in a medium pot over medium heat. Add chicken and cook for 4-5 minutes per side, until cooked through and the internal temperature reaches 165º F. Transfer the cooked chicken to a cutting board and tent with foil.

3. 03

   Cook the Veggies. In the same pot, add 1 tbsp. Unsalted Butter, 3/4 cup chopped Onion, 1/2 cup chopped Carrot, and 1/2 cup sliced Celery. along with the remaining 1/4 tsp. salt. Cook for 6-8 minutes, stirring occasionally, until softened. Stir in 2 cloves Garlic and 1/4 tsp. Dried Thyme, and cook for 30 seconds.

4. 04

   Add Broth + Bay Leaf. Simmer. Pour 4 cups low-sodium Chicken Brothbroth into the pot and add 1 Bay Leaf. Bring the soup to a low boil, then turn the heat down to “medium-low”. Cover the pot and simmer for 12-15 minutes.

5. 05

   Add Chicken + Noodles. While the soup simmers, shred the rested chicken on the cutting board. Add the shredded chicken and 1 cup Egg Noodles to the pot and simmer, uncovered, for 6-8 minutes, until the noodles are tender. Note: If you’re using fresh noodles, cook for only 2-3 minutes, until tender.

6. 06

   Serve. Discard the bay leaf and season the soup with more salt and pepper to taste. Divide the soup between two large bowls and garnish with freshly chopped Parsley (if desired). Serve hot and enjoy!