Description

This classic Chicken Noodle Soup is a comforting and satisfying dish that’s perfect for chilly days. Made with tender chicken, hearty noodles, and fresh vegetables in a rich, flavorful broth, it’s a timeless recipe that’s sure to warm you up.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 3 carrots, peeled and sliced

– 3 celery stalks, sliced

– 3 garlic cloves, minced

– 1 lb boneless, skinless chicken breasts, cubed

– 8 cups chicken broth

– 8 oz egg noodles

– 2 bay leaves

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Chopped fresh parsley for garnish

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Instructions

1. – In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.

2. – Add the garlic and sauté for an additional minute until fragrant.

3. – Add the cubed chicken, chicken broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.

4. – Add the egg noodles and continue simmering for an additional 10-12 minutes, or until the noodles are tender.

5. – Season with salt and pepper to taste.

6. – Ladle the soup into bowls and garnish with fresh chopped parsley.

Notes

For a heartier soup, you can add diced potatoes or frozen peas. You can also use cooked rotisserie chicken instead of raw chicken breasts. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American