I made chicken noodle soup for dinner last night & am having it for lunch today. I could live off of soup…..and pickles lol.
Must express something to keep getting my recipes.. Thank you.
INGREDIENTS:
1 pound boneless, skinless chicken breasts or thighs
8 cups chicken broth
2 cups water
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups egg noodles
INSTRUCTIONS:
Prepare the Chicken: Cut the chicken into small pieces if using breasts, or leave whole or cut into smaller pieces if using thighs. Heat oil in a large saucepan over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes. Remove the chicken from the pan and set aside.
Sauté the Vegetables: In the same saucepan, add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
Add Broth and Seasonings: Pour in the chicken broth and water. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Stir to combine.
Simmer the Soup: Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to develop.
Prepare the Noodles: While the soup is simmering, cook the egg noodles separately according to the package instructions. Once cooked, rinse and set aside.
Return Chicken to Pot: After simmering for 20 minutes, return the cooked chicken to the pot. Continue to simmer for another 10 minutes or until the chicken is cooked through and tender.
Combine Noodles and Soup: Discard the bay leaf from the soup. Add the cooked egg noodles to the pot and stir to combine with the broth and chicken.
Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the hot chicken noodle soup into bowls and serve immediately.
Savor the Comfort: With its hearty broth, tender chicken, and wholesome vegetables, this classic chicken noodle