Classic Chicken Noodle Soup


  • ¼ cup olive oil
  • 1 large onion, chopped
  • 3 large carrots, sliced
  • 4 stalks celery, chopped
  • Kosher salt and black pepper
  • 3 cloves garlic, chopped
  • 8 cups chicken broth
  • 4 ounces egg noodles
  • 4 to 5 cups coarsely shredded chicken
  • ½ cup chopped fresh parsley


  1. Heat the olive oil over medium heat in a large soup pot, add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are soft, about 15 minutes. Add the garlic and cook about 1 minute. Add  chicken stock and bring to a boil.
  2. Add the noodles and cook 6 minutes, then add the chicken and cook another 2 minutes, until the noodles are cooked through and the chicken is warm. Season to taste with salt and pepper, then stir in the parsley. Serve topped with Parmesan.

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