Chicken noodle soup is a classic comfort food that’s perfect for warming you up on a chilly day or soothing you when you’re feeling under the weather. Here’s a simple and delicious recipe to make chicken noodle soup:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups uncooked egg noodles
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
- Pour the chicken broth into the pot and add the chicken breasts, dried thyme, bay leaf, salt, and pepper. Bring the soup to a simmer.
- Once the soup is simmering, reduce the heat to low and cover the pot. Let the soup cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- While the chicken is being shredded, increase the heat to medium-high and bring the soup to a boil. Add the uncooked egg noodles to the pot and cook according to the package instructions, typically about 6-8 minutes.
- Once the noodles are cooked, return the shredded chicken to the pot. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve the chicken noodle soup hot, garnished with chopped fresh parsley if desired.
Enjoy your homemade chicken noodle soup as a comforting and nourishing meal. It’s perfect for serving with crusty bread or crackers on the side. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer-term storage.