🇺🇸 United StatesCatalog recipe
Shredded chicken and broken spaghetti simmer in a vegetable-flecked broth until the noodles go tender — the soup that ends a long day.
For 4 servings.
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Heat the olive oil in a large pot over medium heat and sauté the onion, carrot and celery until softened, about 6 minutes.
Add the garlic and cook 30 seconds until fragrant.
Pour in the stock, add the bay leaf and the whole chicken breast, and bring to a simmer.
Cook until the chicken is cooked through, about 15 minutes, then lift it out.
While the chicken cools slightly, add the broken spaghetti to the simmering pot and cook until tender, about 8 minutes.
Shred the chicken with two forks and return it to the pot.
💡 Shred it while it's still warm — cold chicken tears into ragged, stringy pieces instead of clean shreds.
Simmer 2 minutes more to heat through, then season with salt and pepper and stir in the parsley.
Chicken noodle soup earned its reputation as the American cure-all largely through immigrant Jewish cooking, which carried chicken soup's healing folklore into the mainstream, and later through Campbell's canned version, which made it a pantry staple nationwide. Making it from scratch with real vegetables and shredded chicken is still what people reach for at the first sign of a cold. It remains one soup nearly every home cook can make from memory.
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