Chicken Noodle Soup
Enjoy a warm, comforting bowl of chicken noodle soup with tender chicken, fresh vegetables, and perfectly cooked noodles in a savory broth.
Equipment
- - Large soup pot or Dutch oven
- - Cutting board & knife
- - Wooden spoon
- - Measuring cups & spoons
- - Ladle
Ingredients
- - 2 bone-in skinless chicken breasts or thighs
- - 1 large onion chopped
- - 3 cloves garlic minced
- - 3 carrots peeled and diced
- - 3 celery stalks diced
- - 8 cups chicken broth
- - 1 bay leaf
- - 1 tsp dried thyme or a few sprigs fresh thyme
- - 2 cups egg noodles or your favorite pasta
- - Salt and pepper to taste
- - 2 tbsp olive oil
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté chopped onions and garlic until soft and translucent.
- Add diced carrots and celery, cooking until they begin to soften.
- Place chicken and herbs (thyme and bay leaf) in the pot.
- Pour in chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat to simmer and cook for 25-30 minutes.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Add egg noodles and cook until tender, about 7 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
This classic chicken noodle soup is perfect for chilly days and recovery meals. For best results, use homemade broth and fresh herbs to enhance the flavor.
calories: 250 per serving
calories: 250 per serving