Here’s a classic, comforting Chicken Noodle Soup recipe—perfect for chilly days or when you need something soothing.
Ingredients (Serves 6)
- 1.5–2 lbs (≈680–900 g) bone-in 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 pasta of choice
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the Chicken:
- In a large pot, combine chicken, broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 20–25 minutes until the chicken is cooked through.
- Shred Chicken:
Remove chicken, let cool slightly, and shred into bite-sized pieces. Discard bones and skin. - Cook Vegetables:
Add carrots, celery, onion, and garlic to the broth. Simmer 10–12 minutes until vegetables are tender. - Add Noodles and Chicken:
Stir in noodles and shredded chicken. Cook 6–8 minutes until noodles are tender. - Season and Serve:
Taste and adjust salt and pepper. Remove bay leaf. Garnish with parsley and serve hot.
💡 Tips:
- Sauté vegetables in a bit of olive oil before adding broth for extra flavor.
- Rotisserie chicken works well for a quicker version—add it near the end to heat through.
- Leftovers store well in the fridge for 2–3 days; store noodles separately if reheating later.
I can also give a slow cooker version that lets the soup cook all day for deep flavor and minimal effort. Do you want that version?
