Warm comforting soup filled with shredded chicken, noodles, and vegetables. This classic chicken noodle soup is perfect for chasing away the winter cold.
It’s the first full week of January! And it is probably the hardest week of the year. Lol. From Thanksgiving weekend to New Year’s Day, there was always something to look forward to. And now that we’ve hit January, it feels as if suddenly the days have slowed down.
It’s also cold and flu season, and I feel like that means that it’s the perfect time for some chicken noodle soup.
I don’t know what it is about the classic chicken noodle soup that’s so comforting, especially when you’re not feeling well. Simple ingredients, easy to make. It’s perfect for when you’re feeling under the weather.
This chicken noodle soup is filled with pappardelle noodles, shredded chicken, carrots, celery, and onion. The flavors of fresh thyme add depth to the soup. Salt and pepper lightly season the chicken noodle soup. It’s perfect for a weeknight meal. Leftovers can be packed for lunch too.
In a medium pot, cook about 4 ounces of pappardelle noodles according to the direction on the package. Drain the pasta noodles and run them through cold water to prevent them from continuing to cook and from sticking to each other. Set the pappardelle noodles aside for now.
In a medium sized pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute. Once the olive oil is heated, add chopped onions, diced celery, diced carrots, and minced garlic. Cook for several minutes until the vegetables are tender.
Pour in the chicken broth. Add several sprigs of fresh thyme and season with salt.
Allow the soup to simmer for a few minutes. Add shredded chicken and pappardelle noodles and cook for a few more minutes until all the ingredients are warmed through.
Serve the chicken noodle soup warm.
Enjoy!
- 4 ounce pappardelle noodle
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1½ cups chopped celery
- 1½ cups diced onions
- 1½ cups chopped carrots
- 6 cups chicken broth
- 4-5 sprigs fresh thyme
- 2 cups shredded chicken
- Salt and pepper
- In a medium pot, cook about 4 ounces of pappardelle noodles according to the direction on the package. Drain the pasta noodles and run them through cold water to prevent them from continuing to cook and from sticking to each other. Set the pappardelle noodles aside for now.
- In a medium sized pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute. Once the olive oil is heated, add chopped onions, diced celery, diced carrots, and minced garlic. Cook for several minutes until the vegetables are tender.
- Pour in the chicken broth. Season with several sprigs of fresh thyme and salt.
- Allow the soup to simmer for a few minutes. Add shredded chicken and pappardelle noodles and cook for a few more minutes until all the ingredients are warmed through.
- Serve the soup warm.
Aww thanks! looking very tasy.
I would love to do a link swap for this recipe! You should email me at thatcertaintouch@gmail.com !
It’s summer where I am….but I’m still looking at this and salivating 😀
Comfort food. 🌿🌱🍃
Yum! We had just a dusting of snow overnight in Toronto and temps are dropping. Soup is perfect comfort food. We have some chestnuts in the pantry and tonight I’m going to try to figure out a tasty chestnut soup.
Looks warming and delicious ❤