Classic Chicken Noodle SoupJump To Recipe
- Serves: 6 servings
This Classic Chicken Noodle Soup is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!
- Author: Yumna Jawad
Classic Chicken Noodle Soup
We’re almost at the end of 2017! I was looking through my blog stats to see the most popular recipes of 2017 and I was in shock to find that it’s my Vegetarian Lemon Rice Soup! Yes, my blog is super focused on healthy wholesome recipes, and yes that soup is the most amazing soup of my life, but I couldn’t believe that it resonated with you guys as much as it did.
And that makes me so happy because I love making soup, I love sharing soup recipes and I want you all to eat more soup in 2018! If you want to start simple, start with this classic chicken noodle soup. It doesn’t get any more classic, guys!
There are no surprise ingredients in this soup, and the whole process is just basically throwing everything in a pot. It’s made with onions, garlic, carrots, celery, chicken breast and vermicelli with some oregano, parsley and bay leaves. That’s pretty much it.
And I know you have all those ingredients on hand most days. If you don’t have vermicelli, you can break up angel hair pasta really small or use any other pasta of your choice. I also like making it with orzo pasta sometimes. But I grew up eating my mom’s version with vermicelli and it just warms my heart to continue eating it that way.
This soup will literally warm your soul, fill your tummy with happiness and give you a healthy dose of feel-good nutrition – promises made by yours truly!
- 1 Tbsp olive oil
- 1 large onion chopped
- 2 large carrots halved lengthwise and finely diced
- 3 celery stalks chopped
- 3 garlic cloves minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 8 cups of water
- 1 lb skinless boneless, chicken breast
- 1 bay leaf
- 1/2 cup vermicelli
- 1 Tbsp fresh parsley chopped
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
- Add the oregano, salt and pepper and stir. Pour the water and bring to a boil.
- Add the raw chicken breasts to the pot, add the bay leaf, then cover the pot and reduce the heat to medium-low. Cook for 30 minutes, then remove the chicken with a fork and shred into pieces.
- Place the shredded chicken back into the pot, add the vermicelli and cook for an additional 2-3 minutes.
- Stir in some fresh parsley, if desired, and serve while its hot.