BIG pot of chicken noodle

Here’s a comforting recipe for a big pot of Chicken Noodle Soup that’s perfect for feeding a crowd or enjoying as leftovers!

Big Pot of Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3-4 carrots, sliced
• 3-4 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 lb boneless, skinless chicken breasts (or thighs)
• 4 cups egg noodles (or your preferred pasta)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables

• In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the garlic and cook for another minute.

2. Add Broth and Chicken

• Pour in the chicken broth. Add the thyme, rosemary, bay leaf, and season with salt and pepper. Bring to a boil.
• Add the chicken breasts (or thighs) to the pot. Reduce heat to a simmer and cook for about 20-25 minutes, until the chicken is cooked through.

3. Shred the Chicken

• Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

4. Cook the Noodles

• Add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes, until tender.

5. Adjust Seasoning

• Taste the soup and adjust the seasoning with more salt and pepper if needed.

6. Serve

• Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips

• You can add additional vegetables like peas or green beans for extra nutrition.
• This soup freezes well, so feel free to make a large batch and save some for later!

Enjoy!

This Chicken Noodle Soup is hearty, flavorful, and sure to be a favorite!