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Description
A classic and comforting homemade chicken noodle soup recipe, perfect for a chilly day or when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken thighs or breasts
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 6 ounces egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the carrots, celery, and onion and cook until softened, about 8-10 minutes.
- Stir in the garlic and cook for one more minute.
- Pour in the chicken broth and add the whole chicken pieces, bay leaf, thyme, salt, and pepper.
- Increase heat to bring the soup to a boil, then reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.
- Carefully remove the chicken from the pot and set it aside to cool slightly.
- Add the egg noodles to the simmering pot and cook according to the package directions until al dente.
- While the noodles cook, shred the chicken using two forks.
- Return the shredded chicken to the pot.
- Remove the bay leaf and stir in the fresh parsley.
- Taste and adjust seasoning as needed before serving hot.
Notes
- For a richer flavor, you can use homemade chicken stock.
- Feel free to add other vegetables like peas or corn.
- If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last few minutes of simmering.