Absolutely! Let’s make a classic, comforting chicken noodle soup—rich, flavorful, and perfect for any day you need warmth.
Chicken Noodle Soup
Ingredients (6 servings)
- 1–1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2–3 celery stalks, sliced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley (or 2 tbsp fresh)
- Salt and pepper, to taste
- 6 oz egg noodles (or any pasta of choice)
- Optional: 1 bay leaf, fresh parsley for garnish
Instructions
1. Cook the chicken
- In a large pot, heat olive oil over medium heat.
- Season chicken lightly with salt and pepper.
- Add chicken and cook 3–4 minutes per side until lightly browned (it will finish cooking in the soup). Remove and set aside.
2. Sauté vegetables
- In the same pot, sauté onion and garlic for 3–4 minutes until fragrant.
- Add carrots and celery and cook another 3–4 minutes.
3. Build the soup
- Add chicken broth, thyme, parsley, and optional bay leaf.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Add chicken and noodles
- Dice or shred the cooked chicken and return to the pot.
- Add noodles and cook 7–10 minutes (or according to package instructions) until tender.
5. Season and serve
- Taste and adjust salt and pepper.
- Remove bay leaf if used.
- Garnish with fresh parsley.
- Serve hot with crusty bread or crackers.
Tips
- Extra flavor: Add a splash of lemon juice or a pinch of red pepper flakes before serving.
- Make ahead: Soup can be made ahead; store noodles separately and add when reheating to prevent them from getting mushy.
- Vegetable variations: Add peas, corn, or zucchini in the last 5 minutes of cooking.
I can also give a quick dump-and-go version that uses frozen vegetables and cooked chicken for a 20-minute meal without losing flavor.
Do you want me to do that?
