The Best Chicken Noodle Soup
This home-made chicken noodle soup will become your family's favourite! The shredded chicken with the bow-tie pasta make for a perfect combination.
Ingredients
- 1.5 tbsp olive oil extra virgin
- 2 sticks celery chopped into half moons, 1/4" thick
- 2 carrots medium sized, peeled and chopped
- 1 onion medium, diced
- 3 cloves garlic minced
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp pepper ground
- 1 tsp paprika
- 1 tsp fresh rosemary chopped finely
- 6 cups chicken broth
- 1 lb chicken thighs (can substitute chicken breasts)
- 1 cup bow-tie pasta cooked (can substitute with another small form pasta)
- parsley fresh, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots. Stir to combine and cook for about 10 minutes, until soft.1.5 tbsp olive oil, 2 carrots, 1 onion, 2 sticks celery
- Stir in the garlic, salt, pepper, paprika, thyme, and rosemary to the pot. Cook another minute until the garlic is fragrant.3 cloves garlic, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp fresh rosemary, 1 tsp dried thyme
- Pour in the chicken broth and then place the chicken into the pot. Allow the soup to come to a boil, then simmer for 20 minutes until the chicken is fully cooked.6 cups chicken broth, 1 lb chicken thighs
- If you haven't already, cook the pasta according to the instructions on the package.1 cup bow-tie pasta
- Using tongs or a fork, remove the chicken pieces from the soup. Shred the chicken into small pieces using two forks to pull it apart.
- Put the shredded chicken back into the soup pot. Stir in the cooked bow tie pasta.
- Serve in bowls with parsley to garnish, if desired.parsley
Notes
Left Overs:
Fridge - keep your soup in the fridge for up to 3 days.
Freezer - freeze the soup in freezer bags for easy meals down the road. Keeps well in the freezer for up to three months.