Chicken Noodle Soup

This Chicken Noodle Soup is the ultimate comfort food for chilly days. With a savory, well-seasoned broth, tender chicken, soft vegetables, and hearty egg noodles, it’s a timeless recipe that delivers warmth and satisfaction in every spoonful.

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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
Carrots, peeled and sliced | 2 medium
Celery stalks, sliced | 2
Onion, diced | 1 medium
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:

Prepare the chicken
Cut chicken into bite-sized pieces if using breasts. Thighs can be left whole or chopped as preferred.

Brown the chicken
Heat a little oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned on both sides, about 5 minutes. Remove and set aside.

Cook the vegetables
In the same pot, add onion, garlic, carrots, and celery. Sauté for about 5 minutes until they begin to soften and become fragrant.

Build the broth
Pour in chicken broth and water. Add bay leaf, thyme, parsley, salt, and pepper. Stir well, bring to a boil, then reduce to a gentle simmer. Cook for 20 minutes to develop flavor.

Cook the noodles separately
Prepare egg noodles according to package directions in a separate pot. Drain once cooked and set aside to prevent them from soaking up too much broth.

Finish the soup
Return chicken to the pot and simmer until fully cooked and tender, about 10 more minutes. Remove the bay leaf. Stir in cooked noodles.