Description
A comforting and classic chicken noodle soup featuring tender chicken pieces, fresh vegetables, and hearty egg noodles simmered in a flavorful broth, perfect for a cozy meal any day.
Ingredients
Scale
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
Other Ingredients
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot over medium heat, sauté the diced onion, carrots, celery, and minced garlic until the vegetables are tender and fragrant, about 5-7 minutes.
- Add Chicken and Broth: Add the bite-sized chicken pieces to the pot and pour in the chicken broth and water. Stir in the dried thyme and season with salt and pepper. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, or until the chicken is cooked through and flavors meld.
- Cook Noodles and Finish: Add the uncooked egg noodles to the simmering soup and cook for an additional 7-10 minutes until the noodles are tender. Stir in the chopped fresh parsley just before serving for a fresh flavor boost.
Notes
- Use chicken thighs for a richer flavor and juicier texture.
- Adjust salt and pepper according to taste as broth brands vary in sodium content.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To enhance flavor, roast the chicken pieces before adding to the soup.
