Chicken Noodle Soup Recipe
There’s something about a bowl of homemade chicken noodle soup that feels like a warm hug on a chilly day. This classic recipe, with its tender chunks of chicken, vibrant vegetables, and perfectly cooked noodles, is the ultimate comfort food for the soul. Whether you’re battling a cold, craving a hearty meal, or simply in need of a nourishing dish that brings back memories of home, this chicken noodle soup hits the spot every time.
What makes this soup so comforting is not just the combination of flavors, but the process of making it. As the chicken simmers in savory broth, the vegetables soften and release their natural sweetness, while the herbs like thyme and bay leaf infuse the soup with depth and warmth. The addition of egg noodles ties everything together, giving you that familiar, satisfying bite that is both filling and soothing.
This recipe is easy to prepare and uses simple ingredients, many of which you likely already have in your kitchen. The best part? It’s a one-pot dish that comes together in about an hour, making it perfect for busy weeknights or lazy weekends. You can also easily adjust the seasoning to your liking, ensuring each bowl is as flavorful as you want it to be.
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
8 cups chicken broth
2 cups water
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf (adjust to taste)
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
2 cups egg noodles
Instructions:
Prepare the Chicken:
If using chicken breasts, cut them into small bite-sized pieces. If using thighs, you can either chop them into pieces or leave them whole, depending on your preference.
Brown the Chicken:
Heat a little oil in a large Dutch oven or soup pot over medium heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
Sauté Vegetables:
In the same pot, add the chopped onions, garlic, carrots, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.
Add Broth and Seasonings:
Pour in the chicken broth and water. Add the bay leaf, thyme, and parsley, and season with salt and pepper to taste. Stir everything together, then bring the soup to a boil.
Simmer the Soup:
Once the soup is boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
Cook the Noodles:
While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
Combine Chicken and Noodles:
After the soup has simmered for 20 minutes, return the cooked chicken to the pot. Let it cook for an additional 10 minutes, or until the chicken is tender and fully cooked through.
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