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Chicken Noodle Soup

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A warm, comforting bowl of Chicken Noodle Soup, filled with tender chicken, vegetables, and egg noodles in a rich broth. This easy, flavorful soup is the perfect remedy for chilly days.

Ingredients

Scale
  1. 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  2. 1 large onion, diced
  3. 2 carrots, peeled and diced
  4. 2 stalks celery, diced
  5. 2 cloves garlic, minced
  6. 8 cups chicken broth
  7. 2 cups water
  8. 1 cup uncooked egg noodles
  9. 2 tablespoons fresh parsley, chopped
  10. 1 teaspoon dried thyme
  11. Salt and pepper to taste

Instructions

  • Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
  • Combine the Base Ingredients: In a large pot or Dutch oven, combine the chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme. Stir well to mix.
  • Bring to a Boil and Simmer: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes.
  • Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until they are tender.
  • Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
  • Serve and Enjoy: Ladle the hot soup into bowls, garnish with additional fresh parsley, and serve immediately

Notes

  • Customize the Veggies: Feel free to add other vegetables like peas or corn for extra flavor.
  • Storage: Leftovers can be stored in the fridge for up to 3-4 days. The noodles will absorb more liquid over time, so you may need to add a bit of broth when reheating.
  • Noodle Alternative: If you prefer a gluten-free version, use gluten-free noodles

Nutrition

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