This Chicken Noodle Soup recipe from Food Network is perfect for National Chicken Noodle Soup Day on March 13 or any time you crave a hearty, delicious bowl. Serves 4 to 6.
Heat a drizzle of olive oil in a heavy pot over medium-high heat. Season two boneless, skinless chicken breasts with salt and pepper, then cook for about 4 minutes per side, until fully cooked through. Remove the chicken and set aside.
In the same pot, add two peeled and sliced carrots, two thinly sliced celery stalks, one finely diced medium onion, and one grated garlic clove. Cook, stirring frequently. Season with 3/4 teaspoon ground thyme and 1/2 teaspoon pepper. Reduce the heat to low and cook for another 3 to 4 minutes, until the vegetables begin to soften.
Dice the cooked chicken and return it to the pot. Add 2 cups low-sodium chicken broth, 2 chicken bouillon cubes, and 2 cupswater. Increase the heat and bring to a gentle boil, then simmer for 10 minutes. Turn off the heat and stir in 4 cups cooked eggnoodles.
Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread.