Chicken Noodle Soup


1 tsp. extra-virgin olive oil

1 c. diced onion

2 celery stalks, diced

2 carrots, diced

2 cloves garlic, minced

2 tsp. fresh thyme

1 lb. boneless skinless chicken breast, cut into 1/2″ pieces

Kosher salt

Freshly ground black pepper

32 oz. low-sodium chicken stock

1 lb. egg noodles

1/4 c. freshly chopped parsley


In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.

Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.