Description
This Classic Chicken Noodle Soup is a comforting and hearty dish perfect for any day. Made with tender chicken pieces, fresh vegetables, and egg noodles simmered in a flavorful chicken broth, it’s an all-time favorite that’s easy to prepare and delicious to enjoy.
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 Soup Base: In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables are softened, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Add Chicken and Broth: Add the bite-sized chicken pieces to the pot and stir to combine with the vegetables. Pour in the chicken broth and water, then stir in the dried thyme. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the chicken to cook through and the flavors to meld together.
- Add the Noodles: After the soup has simmered, add the uncooked egg noodles to the pot. Continue to simmer for an additional 7-8 minutes or until the noodles are tender but still firm to the bite.
- Season and Serve: Stir in the fresh parsley, then season the soup generously with salt and pepper to taste. Ladle the soup into bowls and serve hot for a cozy, satisfying meal.
Notes
- Use chicken thighs for more tender and flavorful meat, or breasts for a leaner option.
- Adjust the amount of water or broth depending on how thick or thin you prefer the soup.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or rice noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To enhance flavor, you can add a bay leaf during simmering and remove before serving.
