Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!
4.9 stars (345 ratings)
Ingredients
2tablespoonsunsalted butter
1onion, diced
2carrots, peeled and diced
2ribscelery, diced
3clovesgarlic, minced
8cupschicken stock
2bay leaves
Kosher salt freshly ground black pepper, to taste
2 ½poundsbone-in, skinless chicken breasts
2 ½cupswide egg noodles
2tablespoonschopped fresh parsley leaves
2tablespoonschopped fresh dill
1tablespoonfreshly squeezed lemon juice, or more, to taste
Instructions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.