Description
Comforting chicken noodle soup featuring tender chicken, hearty egg noodles, and a medley of vegetables. Perfect for chilly days or when you’re under the weather.
Ingredients
- 1 lb boneless chicken breasts or thighs
- 8 oz egg noodles
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add chopped onions, minced garlic, diced celery, and carrots into the pot.
- Sauté the vegetables until they soften.
- Season the chicken pieces with salt and pepper, then add them to the pot. Brown slightly on all sides.
- Pour in the chicken broth and add bay leaves and thyme.
- Bring the mixture to a gentle simmer and let it cook for about 20 minutes.
- Remove the chicken from the pot, shred it, and return it to the soup.
- Stir in the egg noodles and cook until they are tender, adjusting seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months. Reheat gently on the stove, adding a bit of water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American