Here’s a classic, comforting chicken noodle soup recipe—perfect for chilly days or whenever you need a cozy bowl.
Ingredients (Serves 6–8)
- 1.5–2 lbs (≈680–900 g) bone-in, skin-on chicken breasts or thighs
- 8 cups chicken broth (or homemade stock)
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- 1 bay leaf
- Salt and black pepper to taste
- 6 oz (≈170 g) egg noodles or other pasta of choice
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Cook the Chicken:
In a large pot or Dutch oven, combine the chicken, broth, bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the chicken is cooked through. - Remove and Shred Chicken:
Take the chicken out of the pot, let it cool slightly, and shred it into bite-sized pieces. Discard the bones and skin if using bone-in chicken. - Cook the Vegetables:
Add carrots, celery, onion, and garlic to the broth. Simmer for 10–12 minutes until the vegetables are tender. - Add Noodles and Chicken:
Stir in the noodles and shredded chicken. Cook for 6–8 minutes, or until the noodles are tender. - Season and Serve:
Taste and adjust salt and pepper. Remove the bay leaf. Garnish with fresh parsley or dill if desired. Serve hot.
💡 Tips:
- For richer flavor, sauté the vegetables in a bit of butter or olive oil before adding the broth.
- Leftovers store well in the fridge for 2–3 days; store noodles separately if you plan to reheat.
- You can swap in rotisserie chicken for a quicker version—just add it toward the end to heat through.
If you want, I can also give a slow cooker version that lets the soup cook all day and develop extra flavor. Do you want me to provide that?
