Description

Classic Chicken Noodle Soup is a comforting and hearty dish made with tender chicken pieces, fresh vegetables, and egg noodles simmered in a flavorful chicken broth. Perfect for warming up on cold days or soothing a sore throat, this soup combines the wholesome goodness of carrots, celery, and aromatic herbs in a simple yet satisfying meal.

Ingredients

Chicken and Broth

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 cups chicken broth
2 cups water

Vegetables

1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced

Pasta and Seasonings

1 cup uncooked egg noodles
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
Salt and pepper, to taste

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Instructions

Prepare the ingredients: Dice the onion, peel and dice the carrots, and dice the celery. Mince the garlic cloves and cut the chicken into bite-sized pieces for even cooking and easy eating.
Sauté the aromatics: In a large pot over medium heat, add a small amount of oil and sauté the diced onion, carrots, celery, and minced garlic until they are softened and fragrant, about 5-7 minutes. This build-up of flavor is the foundation of the soup.
Add chicken and liquids: Add the cut chicken pieces to the pot and cook for another 3-4 minutes until they begin to turn white. Then pour in the chicken broth and water, ensuring the chicken and vegetables are fully covered.
Season and simmer: Stir in the dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 minutes or until the chicken is cooked through and vegetables are tender.
Add noodles and parsley: Add the egg noodles to the pot and cook for an additional 6-8 minutes, or according to package instructions, until the noodles are tender but not mushy. Stir in the fresh parsley just before serving for a fresh herbal finish.
Adjust seasonings and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and enjoy it hot for the ultimate comfort food experience.

Notes

You can use either chicken breasts or thighs; thighs will give a richer flavor and juicier texture.
For a thicker soup, reduce the amount of water or cook uncovered to let some liquid evaporate.
Egg noodles are traditional, but you can substitute with other pasta types or gluten-free noodles if preferred.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adding a squeeze of lemon juice before serving can brighten up the flavor.