Homemade Chicken Noodle Soup
Equipment
- 1 large stockpot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups egg noodles
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in sliced carrots and celery and cook for about 5 minutes.
- Pour in chicken broth and add salt, pepper, dried thyme, and bay leaf.
- Place the chicken breasts in the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot and bring the soup back to a boil.
- Add egg noodles to the pot and cook until they are tender, about 8-10 minutes.
- Stir in chopped fresh parsley, adjust seasoning if necessary, and remove from heat.
- Allow the soup to rest for 10 minutes before serving.
Notes
For a richer flavor, consider using homemade chicken broth if you have it on hand. When adding the salt and pepper, start with the recommended amount and adjust to your taste preference after simmering. If you prefer a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking to slightly thicken the broth. For added nutrition, consider incorporating other vegetables such as peas or spinach.
Tried this recipe?Let us know how it was!