Description
This comforting classic chicken noodle soup is a soulful, homemade recipe perfect for cozy moments. Packed with tender chicken, flavorful vegetables, and hearty wide egg noodles, it’s a warm and nourishing meal that’s easy to prepare and sure to soothe your soul.
Ingredients
Scale
Protein and Broth
- 1.5 lb boneless skinless chicken breasts
- 6 cups chicken broth (homemade or low-sodium)
Vegetables
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Herbs and Seasonings
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 splash of cooking oil (for sautéing)
Carbohydrates
- 3 cups wide egg noodles
Instructions
- Prepare Ingredients: Gather all the ingredients including chicken, broth, vegetables, and spices to have everything ready for cooking.
- Sauté Vegetables: Heat a large pot over medium heat and add a splash of oil. Sauté chopped onions, sliced carrots, and diced celery for 5-7 minutes until tender and fragrant.
- Add Aromatics and Herbs: Stir in minced garlic and dried thyme, cooking for 1 minute until aromatic.
- Add Broth and Simmer: Pour in chicken broth and bring to a gentle simmer. Add the bay leaf and season with salt and pepper to taste.
- Cook Chicken: Place the chicken breasts into the simmering broth. Cover and allow to cook for 20-25 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.
- Cook Noodles with Chicken: Return shredded chicken to the pot and stir in egg noodles. Simmer for about 10 minutes until noodles are tender.
- Finish and Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm and enjoy.
Notes
- Use low-sodium chicken broth to better control the salt content.
- Sautéing the vegetables before adding broth enhances the soup’s flavor.
- Fresh herbs can be used instead of dried thyme—use 1 tablespoon fresh if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice noodles.
