Classic Chicken Noodle Soup: A Comforting Bowl of Warmth

There’s nothing quite like a steaming bowl of homemade chicken noodle soup to soothe the soul and warm you from the inside out. This timeless recipe brings together tender chicken, wholesome vegetables, and comforting noodles in a flavorful broth that’s both nourishing and delicious.

Ingredients:

  • 1 pound boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 2 cups water
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 cups egg noodles

Instructions:

  1. Prepare the Chicken: Cut the chicken into small pieces if using breasts, or leave whole or cut into smaller pieces if using thighs. Heat oil in a large saucepan over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes. Remove the chicken from the pan and set aside.
  2. Sauté the Vegetables: In the same saucepan, add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
  3. Add Broth and Seasonings: Pour in the chicken broth and water. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Stir to combine.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to develop.
  5. Prepare the Noodles: While the soup is simmering, cook the egg noodles separately according to the package instructions. Once cooked, rinse and set aside.
  6. Return Chicken to Pot: After simmering for 20 minutes, return the cooked chicken to the pot. Continue to simmer for another 10 minutes or until the chicken is cooked through and tender.
  7. Combine Noodles and Soup: Discard the bay leaf from the soup. Add the cooked egg noodles to the pot and stir to combine with the broth and chicken.
  8. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the hot chicken noodle soup into bowls and serve immediately.

Savor the Comfort: With its hearty broth, tender chicken, and wholesome vegetables, this classic chicken noodle soup is a comforting and satisfying meal for any occasion. Whether you’re feeling under the weather or simply craving a bowl of warmth, this homemade soup is sure to bring comfort and joy with every spoonful. Enjoy!

CHICKEN NOODLE SOUP

Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs.8 cups of chicken broth.2 cups. water.2 medium carrots, peeled and cut into slices.2 celery stalks, sliced.1 medium onion, diced.3 garlic cloves – minced.bay leaf;1 tsp. Dried thyme.1 teaspoon of dried parsley.Salt and pepper to taste.2 cups of egg noodles.
    • How To Make Chicken Noodle Soup

    Prepare the chicken first. If you are going to use chicken breast, then you have to cut it into small pieces. When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot. Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.