Ingredients
Soup Base
- 12 cups water
- 4 Tablespoons Better than Bouillon chicken stock
- 2 pounds boneless, skinless chicken breasts
- 4 cloves garlic, pressed
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetables
- 2 cups sliced carrots (8 ounces)
- 1 1/2 cups sliced celery (about 1 large stalk)
- 1 cup diced yellow onion (1 medium)
Pasta and Garnish
- 12 ounces wide egg noodles, uncooked
- 2 Tablespoons chopped parsley (optional garnish)
Instructions
- Prepare the soup base: In a large soup pot, combine 12 cups of water with 4 tablespoons of Better than Bouillon chicken stock. Add the boneless, skinless chicken breasts along with the pressed garlic, sliced carrots, sliced celery, diced onion, dried thyme, poultry seasoning, kosher salt, and black pepper. Cover the pot with a lid and cook over medium heat for 20 minutes, stirring occasionally to blend the flavors and ensure even cooking.
- Shred the chicken and cook noodles: After 20 minutes, carefully remove the chicken breasts to a cutting board. Cut them into small bite-sized pieces or shred them with forks, depending on your preference. Return the chicken to the pot and add in the uncooked wide egg noodles. Continue cooking on medium heat for about 10 minutes, or until the noodles are tender but still have a slight bite.
- Finish and serve: Once the noodles reach your desired consistency, remove the pot from heat. Sprinkle chopped fresh parsley over the soup if using. Ladle the hot chicken noodle soup into bowls and serve immediately with warm bread on the side for a comforting meal.
Notes
- Adjust salt to taste if your bouillon stock is very salty.
- You can substitute fresh chicken broth instead of water and bouillon for a richer flavor.
- For thicker soup, reduce the amount of water slightly or add more noodles.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Feel free to add other vegetables such as peas or corn for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
