Chicken Noodle Soup
A comforting and classic homemade chicken noodle soup made with tender chicken, fresh vegetables, egg noodles, and aromatic herbs in a savory broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 whole chicken (3-4 lbs), cut into pieces
- 12 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 ounces egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation Steps
- In a large pot, combine chicken pieces and water. Bring to a boil over high heat, then reduce heat to low, skim off any foam, and simmer for 30 minutes.
- Remove chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot; discard solids.
- Heat olive oil in the same pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Add garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
- Pour in the strained broth and bring to a simmer.
- Shred the cooled chicken, discarding skin and bones, and return the meat to the pot.
- Add egg noodles and cook for 8-10 minutes until tender.
- Season with salt and pepper to taste. Remove bay leaf.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.