- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup diced white onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 8 cups chicken stock
- 4 cups dry egg noodles
- 2 lbs cooked chicken breast - chopped/shredded
- 1/4 cup diced fresh parsley
- Fresh thyme
- Salt & pepper
- Melt butter over medium heat in a Dutch oven on the stove top. Add the garlic, onion, carrots and celery. Sauté until tender, about 7-10 minutes.
- Add the chicken stock, increase the heat and bring to a boil.
- Once boiling, add the egg noodles. Cook the egg noodles until tender, about 10 minutes.
- Reduce the heat to a simmer, add the cooked chicken and fresh parsley. Separate the thyme leaves from the stems and add the fresh thyme. The thyme leaves can be gently pinched off of the stems. Start by pinching the top of the stem and gently running your fingers down to the bottom of the stem, collecting the leaves as you go. Pinch the leaves off of about 5 thyme stems.
- Let the chicken noodle soup simmer for about 5 minutes. Add salt and pepper to taste. Serve and enjoy!
- The longer the soup sits, the more the noodles will absorb the broth. Add more broth as necessary.
- There are no exact measurements for salt and pepper because the amount of salt added will depend on how much salt is in your chicken stock. If you used low-sodium chicken stock then you may want to add more salt at the end of cooking time. If you started with salted butter and full-sodium chicken stock, then more salt may not be necessary.
- Store leftover soup in a sealed container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: lunch, dinner
- Method: stove top cooking
- Cuisine: American
Keywords: dutch oven chicken noodle soup