Absolutely—classic chicken noodle soup 🥣🐔, warm, comforting, and perfect for any day. Here’s a full, foolproof recipe.
Classic Chicken Noodle Soup
Ingredients (serves 4–6)
- 1 whole chicken (3–4 lb) or 2 lb bone-in chicken thighs
- 10 cups water or chicken broth
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme or 1 tsp fresh
- 6 oz egg noodles or any pasta you like
- Optional: fresh parsley for garnish
Instructions
- Cook the chicken:
In a large pot, add chicken and water/broth. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises. Simmer 30–40 minutes until chicken is cooked through. - Remove and shred:
Take chicken out, let cool slightly, then shred meat. Discard skin and bones (or save bones for extra broth later). - Sauté veggies:
In the same pot, add olive oil or butter if needed. Sauté onion, carrots, and celery until softened (~5–7 minutes). Add garlic and cook 30 seconds. - Simmer soup:
Return shredded chicken to the pot. Add bay leaf, thyme, salt, and pepper. Simmer 10–15 minutes until veggies are tender. - Cook noodles:
Add noodles and cook until just tender (follow package directions). Taste and adjust seasoning. - Serve:
Remove bay leaf, sprinkle with parsley, and enjoy hot.
Tips & Variations
- Richer broth: simmer chicken bones 1–2 hours before adding meat.
- Hearty version: add diced potatoes or corn.
- Lemon twist: squeeze a bit of fresh lemon juice at the end for brightness.
- Slow cooker: add all ingredients except noodles; cook 6–8 hours on low, then add noodles before serving.
This is the classic, cozy, “just like mom used to make” version.
If you want, I can give a restaurant-style version with golden sautéed chicken pieces, deeper broth, and perfectly tender noodles.
