Chicken Noodle Soup

This Chicken Noodle Soup recipe is the perfect bowl of comfort on a cold day. With a rich, flavorful broth, tender chicken, soft vegetables, and hearty egg noodles, it’s a simple, classic, and deeply satisfying soup that feels like a warm hug in a bowl.

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Chicken Noodle Soup

Ingredients:

Ingredient Quantity
Boneless, skinless chicken breasts or thighs 1 pound
Chicken broth 8 cups
Water 2 cups
Medium carrots, peeled and sliced 2
Celery stalks, sliced 2
Medium onion, diced 1
Garlic cloves, minced 3
Bay leaf 1
Dried thyme 1 teaspoon
Dried parsley 1 teaspoon
Salt and pepper To taste
Egg noodles 2 cups

Instructions:

  1. Prepare the Chicken: If you’re using chicken breasts, cut them into small, bite-sized pieces. If using chicken thighs, you can leave them whole or cut them into smaller pieces.
  2. Brown the Chicken: Heat a small amount of oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, or until it’s browned on both sides. Remove the chicken from the pan and set it aside.
  3. Sauté the Vegetables: In the same pan you used for the chicken, add the 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook for about 5 minutes, or until the vegetables begin to soften.
  4. Simmer the Soup Base: Pour the 8 cups of chicken broth and 2 cups of water into the pot. Add the 1 bay leaf, 1 tsp dried thyme, and 1 tsp dried parsley. Season with salt and pepper to taste. Stir everything to combine. Bring the soup to a boil, then immediately reduce the heat to a simmer. Let it simmer for 20 minutes to allow the flavors to develop.
  5. Cook Noodles Separately: While the soup is simmering, prepare the 2 cups of egg noodles in a separate pot according to the package instructions. Once they are cooked, drain and rinse them, then set them aside. This keeps the noodles from getting soggy in the soup.
  6. Add Chicken & Finish: After the soup has simmered for 20 minutes, return the cooked chicken to the pot. Continue to simmer for another 10 minutes, or until the chicken is completely cooked through and tender. Remove the bay leaf and discard it. Add the cooked egg noodles to the pot and stir to combine.
  7. Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot chicken noodle soup into bowls and serve immediately.

Enjoy this comforting and classic meal!

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