Description
Classic Chicken Noodle Soup is a comforting and hearty dish perfect for any day when you crave warm, flavorful broth with tender chicken and soft noodles. This recipe combines fresh vegetables, aromatic herbs, and savory chicken broth to create a timeless soup that’s easy to prepare and satisfying for the whole family.
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
Others
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Dice the onion, carrots, and celery, and mince the garlic. These fresh vegetables will form the flavorful base of the soup.
- Cook the Chicken: In a large pot or Dutch oven over medium heat, add a small amount of oil if desired, then add the bite-sized chicken pieces. Cook until lightly browned and no longer pink inside, about 5-7 minutes. Remove chicken and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Add Broth and Seasonings: Pour in the chicken broth and water. Return the cooked chicken to the pot. Stir in the dried thyme, salt, and pepper to taste. Bring the soup to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer uncovered for about 10 minutes to allow the flavors to meld and the vegetables to become tender.
- Cook the Noodles: Add the uncooked egg noodles to the simmering soup. Continue cooking for an additional 7-8 minutes, or until the noodles are tender but not mushy.
- Finish with Fresh Parsley: Stir in the chopped fresh parsley for a burst of fresh flavor. Adjust seasoning with additional salt and pepper if needed.
- Serve Warm: Ladle the hot soup into bowls and serve immediately for a warm, nourishing meal.
Notes
- Use chicken thighs for a richer flavor and more tender texture.
- Feel free to substitute egg noodles with other pasta like fettuccine or macaroni.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for up to 2 months.
- For a thicker soup, add a slurry of flour or cornstarch mixed with water before adding noodles.
- Add vegetables like peas or corn for additional variety.
