Description
Enjoy the ultimate comfort food with this classic chicken noodle soup! Made from scratch with tender chicken, fresh vegetables, hearty egg noodles, and a flavorful broth, it’s the perfect feel-good dish for chilly days or when you need a little extra warmth.
Ingredients
Scale
Meat:
- 1 lb boneless, skinless chicken breasts or thighs
Produce:
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon dried thyme
Canned Goods and Liquids:
- 8 cups chicken broth
- 2 cups water
Pasta:
- 1 cup egg noodles
Seasonings:
- Salt and pepper to taste
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, combine the chicken breasts or thighs with chicken broth and water. Bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken is fully cooked.
- Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Sauté the Vegetables:
- Add the diced onion, carrots, celery, and minced garlic to the pot. Cook over medium heat for 5-7 minutes until the vegetables start to soften.
- Season the Broth:
- Stir in the dried thyme, parsley, and a generous pinch of salt and pepper. Let the broth simmer for 5 minutes to enhance the flavor.
- Add Noodles and Chicken:
- Return the shredded chicken to the pot and add the egg noodles. Cook for an additional 6-8 minutes, or until the noodles are tender.
- Finish and Serve:
- Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley, and enjoy with crusty bread.
Notes
- Make Ahead: Prepare the soup base without the noodles and store it in the refrigerator. Add fresh noodles when reheating to keep them from getting soggy.
- Customizations: Add peas, spinach, or mushrooms for extra veggies.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
