The weather has been chilllyyy here in Southern California. Perfect for making this easy bowl of cozy goodness.
I probably make this soup once every two weeks during the winter because it is super easy, I always have the ingredients and it is always good.
I mean when is chicken noodle soup not a good thing?
Topped with a handful of fresh parsley and plenty of curly egg noodles, I could have this for lunch every day.
Who sleeps like that?
Chunky Chicken Noodle Soup with Fresh Herbs
Makes about 6 servings
- 2 large chicken breasts, thawed, patted dry and cut into one inch pieces.
- olive oil
- Salt and fresh ground black pepper
- 1/2 large white onion, diced
- 3 large carrots, peeled and chopped into 1/2 inch thick pieces
- 2 stems of celery, chopped into 1/4 inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 8 cups chicken stock
- 2 cups egg noodles
- 1 cup frozen peas
- 2 Tbsp chopped fresh parsley
- Heat a large heavy stock pot to medium-high heat and coat bottom with olive oil.
- Season chicken with salt and pepper and add to hot pot. Let cook on one side 2-3 mins until chicken starts to brown. Stir once and cook another 2 or so minutes. Remove chicken from pan with slotted spoon and reserve.
3. Reduce heat to medium and add onion, celery and carrots. Add a little more olive oil if necessary, but just enough to saute veggies. Season with a little s&p, and add thyme and bay leaf. Cook about 5-7 mins until onion is translucent, stirring frequently.
5. Reduce to a simmer and cook for 15 mins or until carrots are soft.
6. Bring soup back up to a slow boil and add noodles. Cook according to package (mine were 7 minutes), but 1 minute before they are about to be done add peas to cook through.
7. Season with salt and pepper if necessary.
8. When noodles are done, remove from heat and remove bay leaf and thyme. Top with parsley and enjoy!