The Coziest Chicken Noodle Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Carrots(244g)
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  3 Celery(120g)
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  5 Garlic(15g)
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  8 cup Low Sodium Chicken Broth
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 2 bay leaves
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  2 tbsp Rosemary, Fresh
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  1 tbsp Thyme, Fresh
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  fine sea salt and freshly-ground black pepper
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  16 oz Pasta, Egg Noodles, Wide, Dry
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  Chopped Fresh Parsley And Freshly-Grated Parmesan, For Serving

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery, and sauté for 8–10 minutes, stirring occasionally, until the onion has softened and the carrots begin to soften.
2. 2Add the fresh garlic and sauté for 2 minutes, stirring frequently, until fragrant.
3. 3Add the chicken broth, chicken breasts, bay leaves, fresh rosemary, fresh thyme, and black pepper to taste. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cover. Cook for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
4. 4Carefully transfer the cooked chicken to a clean cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine.
5. 5Add the dry egg noodles to the soup and gently stir. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until the noodles are tender.
6. 6Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley.
7. 7Divide the soup evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion topped with freshly grated Parmesan.