How To Make Chunky Chicken Noodle Soup Recipe

CHICKEN NOODLE SOUP RECIPE INGREDIENTS
This soup has all the time-tested goodies a good bowl of chicken noodle soup should have, in my opinion. If you’d like, you can switch things up, maybe by adding rice or potatoes instead of noodles, or by putting in more veggies. But, this classic chicken noodle soup recipe is pretty perfect as is!

Olive Oil & Butter: For sauteing.
Onion: I use a chopped yellow onion here, but a white onion or sweet onion would also be fine.
Celery: You’ll need about three celery stalks, thinly sliced.
Carrots: I use two medium carrots, sliced thinly. Keep in mind that you can add more vegetables if desired, and/or cut them into bite-sized pieces, a fine dice, or whatever you like best.
Fresh Garlic: You’ll need about six cloves of garlic, minced or pressed. Garlic is a wonderful immune-boosting ingredient, so, the more the merrier!
Broth: For this recipe, I recommend using low-sodium chicken broth, about 10 to 12 cups total.
Thyme: You can use four fresh thyme sprigs or a teaspoon of dried thyme.
Bay Leaves: This recipe uses two bay leaves. Be sure to check the dates on your bay leaves and make sure they aren’t expired; older herbs and spices tend to lose their flavor.
Chicken: You’ll need skinless breasts, but make sure that they are bone-in, NOT boneless! Bone-in chicken makes the best soup, and, more importantly, you’re getting all those health benefits of the chicken bones and connective tissue.
Salt and Pepper: To taste.
Noodles: You can find lots of different kinds of egg noodles out there. I use these Carba-Nada noodles – no one can tell that they’re low carb, honestly. But, if you like, you can get a package of wide egg noodles. Make sure not to cook them too long or they will get mushy.
Chopped Fresh Parsley: For garnish.
Lemon Wedges: For serving.