Chicken Noodle Soup Recipe
There is nothing more comfortable than a hot, hearty bowl of chicken noodle soup. For chili days or whenever you need a comfortable pick-meter-up, this classic chicken noodle soup grows in a delicious, aromatic broth of chicken, nutritious vegetables, and soft egg noodles. It is a timely dish that soaks the soul and nourishes the body. Homemade chicken noodle soup is much better than canned, which gives you complete control over the quality of the material, salt and freshness. It should be in the collection of any home cook and makes food friendly to a satisfactory family.
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Ladle
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast or thighs
- 8 cups chicken broth (low-sodium preferred)
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large soup pot on medium heat. Add onion, garlic, carrots and celery. Sauté for 5 minutes until the vegetables are soft.
- Add chicken breast pieces to the pot, then pour into the chicken broth. Add bay leaf, thyme, salt and pepper.
- To bring a gentle boil, then reduce a boil. Cook about 20 minutes or until the chicken is cooked.
- Remove the chicken from the pot, cut it with two forks, then return it to the soup.
- Stir in egg noodles and cook for another 7-8 minutes until the noodles are tender.
- Adjust the spice if necessary and remove the bay leaf.
- Allow the soup to relax for 5 minutes before serving. If desired, garnish with fresh parsley.
Notes
Enjoy this comfortable chicken noodle soup recipe with crusty bread or on your own - this is a classic for a good reason!