You can’t have a list of great comfort classics without including Chicken Noodle Soup! This go- to sick day meal is also great for rainy days or an easy weeknight dinner.


  • 2 chicken breasts
  • 2 tablespoons olive oil
  • ½ white onion, diced
  • 3 cloves of garlic, minced
  • 3 cups of carrots, peeled and chopped
  • 3 cups of celery, chopped
  • 6 cups of vegetable broth
  • 3 cups of hot water
  • 1 tablespoon thyme
  • 2 teaspoons black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon dried oregano
  • 1 packet of egg noodles
  • Fresh parsley for garnish


  1. Boil the chicken breasts in a large pot on medium heat for 15 minutes
  2. After 15 minutes, drain the water and set the chicken breasts to the side to cool
  3. In a large Dutch oven or pot, add the olive oil and diced white onion
  4. Sweat the onion for 5 minutes until translucent, then add the garlic cloves and carrots
  5. Cook those vegetables down for about 10 minutes before adding the celery, vegetable broth, and hot water
  6. Add the seasonings, then cover and allow to simmer on medium heat for 15 minutes
  7. While the soup is simmering, dice the chicken breasts into bite sized pieces
  8. Next, reduce the heat to low and add the diced chicken breasts
  9. Cover and simmer for another 15 minutes
  10. Finally, remove from heat and add the egg noodles
  11. Stir to avoid the noodles sticking together, then allow to cool for 5-10 minutes before serving
  12. Garnish with fresh parsley and dig in!

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