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The Best Hearty Chicken Noodle Soup

This chicken soup isn’t like any other. It’s nourishing, easy on the stomach and tastes delicious. The best part? It’s super easy and quick to make!
Servings 6
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 tbsp Olive Oil extra virgin
  • 1 large Shallot diced
  • 3 large Garlic Cloves crushed
  • 6 sticks Celery roughly chopped
  • 4 large Carrots roughly chopped
  • 1 tbsp fresh Ginger minced
  • ½ tsp fresh Turmeric minced
  • 6 raw Chicken Breasts
  • 1 tsp fresh Thyme no stem
  • 1 box Chicken Broth low sodium
  • 4 cup Water
  • 1 bag fresh Green Beans cut in half

To Serve

  • ½ Lemon juiced
  • ½ bunch fresh Parsley flat leaf
  • Egg Noodles as much as you'd like
  • 1 fresh Baguette with butter for serving

Instructions

  • Heat oil on medium high then add shallot, garlic, celery and carrots. Cook until shallots are transparent. Add ginger and turmeric for only about 30 seconds.
  • Add whole raw chicken breasts, thyme, chicken broth, 4 cups of water. Season with salt and pepper. Bring to a boil then reduce to medium-low and simmer for 30 minutes.
  • Remove chicken and shred with 2 forks then return to pot and add green beans until they are cooked to your liking. Remove from heat then add lemon juice and parsley.
  • Cook and drain egg noodles then add to serving bowl. If you add the egg noodles directly to the pot of soup and don't eat it that day, the noodles will turn to mush. Store the egg noodles in a separate container for reheats.

Equipment

  • Dutch Oven
  • OXO Garlic Press