Classic Chicken Noodle Soup
This Classic Chicken Noodle Soup is healthy and so rich in flavor. Made with juicy chicken, tender noodles, and all the aromatics, spices and herbs that perfectly elevate all the flavors in this chicken soup. Warm and cozy this is the perfect go-to comfort soup.
Ingredients
- 1 yellow onion
- 3-5 cloves of garlic
- 4 carrots
- 4 celery stalks
- 1.5 tsp pink sea salt (plus more for chicken)
- 1 tsp black pepper (plus more for chicken)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 2 bay leaves
- 2 large chicken breasts (boneless, skinless) (or 2 cups cooked shredded chicken)
- 4 cups chicken broth (low sodium)
- 4 cups water
- 1 cup gluten-free noodles of choice (we used gluten-free tagliatelle and slightly broke it down)
- handful parsley (plus more for garnish if desired)
- 2 tbsp olive oil (divided) (If using pre-cooked chicken you will only need 1 tbsp)
Instructions
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Start by prepping aromatics, spices and herbs. Peel and slice carrots, slice celery, thinly dice onions and mince garlic. In a small bowl mix together spices and herbs; pink sea salt, black pepper, dried oregano, dried thyme, and ground turmeric. Finely chop a handful of parsley.
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(If you are using pre-cooked chicken skip this step and move to next step). Pat dry chicken breasts and chop them into bite size cubes. Sprinkle them with some salt and pepper. Place a large pot on stovetop and drizzle with 1 tablespoon olive oil. Bring to a heat on medium-high. Once oil starts heating, toss in cubed chicken stirring often. Once chicken has browned (about 5-7 minutes), remove from the pot and place in a bowl. Set aside.
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If you cooked chicken in pot don't clean it. Drizzle with remaining tablespoon of olive oil and bring to a heart again on medium-high. Toss in onions and garlic and sauté until onions become translucent (about 1-2 minutes). Stir in carrots and celery and sauté for 3-4 minutes. While carrots and celery are cooking, sprinkle in mixed spices and herbs. If you cooked chicken breasts, toss them back in at this point coating with the rest of ingredients in pot.
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Pour in chicken broth and water and bring heat up to high. Bring soup to a boil. Once liquid starts boiling add in pre-cooked chicken if this is what you used. Add in bay leaves too. Bring liquid back to a boil and add in noodles at this point. Keep boiling for about 7 minutes.
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Bring heat down to low and stir in fresh parsley. Cover soup and simmer for another 10 minutes.
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Remove soup from heat and serve immediately. Garnish with more fresh parsley if desired. Enjoy!