Homemade Chicken Noodle Soup
When the weather turns chilly or you need a comforting meal that warms the soul, nothing beats a bowl of homemade chicken noodle soup. Packed with tender chicken, hearty vegetables, and perfectly cooked noodles, this soup is not only a classic but also incredibly easy to make. Let’s dive into the step-by-step process of creating this timeless dish that your family will adore.
Course Dinner, lunch
Cuisine American
- Chicken: 1 pound of boneless skinless chicken breast or thighs. For extra flavor, use bone-in chicken.
- Vegetables: 2 carrots sliced, 2 celery stalks (sliced), and 1 onion (diced).
- Garlic: 3 cloves minced.
- Herbs: 1 teaspoon dried thyme 1 teaspoon dried parsley, and 2 bay leaves.
- Broth: 8 cups of chicken broth homemade or store-bought.
- Noodles: 2 cups of egg noodles.
- Olive Oil: 2 tablespoons.
- Salt and Pepper: To taste.
- Optional: Fresh parsley for garnish and a squeeze of lemon for added brightness.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the remaining tablespoon of olive oil. Stir in the carrots, celery, and onion. Cook until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and stir in the thyme, parsley, and bay leaves. Bring the mixture to a boil.
Reduce the heat to low and return the chicken to the pot. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard any bones if using bone-in chicken.
Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes.
Return the shredded chicken to the pot. Taste the soup and season with salt and pepper as needed. Remove the bay leaves before serving.
Keyword comfort food, soup
