For 4 Servings:
8 cups of chicken broth
2 boneless, skinless chicken breasts (about 1 pound), sliced into bite-sized pieces
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
4 ounces of egg noodles
Salt and pepper to taste
Fresh parsley for garnish (optional)
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened.
3. Add the sliced carrots and celery to the pot and sauté for an additional 3-4 minutes until slightly softened.
4. Add the chicken breasts or thighs to the pot and pour in the chicken broth.
5. Add the bay leaves, dried thyme, dried parsley, salt, and black pepper to the pot and stir to combine.
6. Bring the mixture to a boil over medium-high heat.
7. Once it comes to a boil, reduce the heat to low and let the soup simmer for 20-25 minutes until the chicken is cooked through.
8. Remove the chicken from the pot and set it aside to cool.
9. Add the egg noodles to the pot and let them cook for 8-10 minutes until tender.
10. While the noodles are cooking, shred the chicken into bite-sized pieces using two forks.
11. Once the noodles are tender, add the shredded chicken back to the pot and stir to combine.
12. Taste the soup and adjust the seasoning with salt and black pepper as needed.
13. Ladle the soup into bowls and garnish with fresh parsley (if using).
14. Serve hot and enjoy your comforting Chicken Noodle Soup!
For 4 Servings:
8 cups of chicken broth
2 boneless, skinless chicken breasts (about 1 pound), sliced into bite-sized pieces
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
4 ounces of egg noodles
Salt and pepper to taste
Fresh parsley for garnish (optional)
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened.
3. Add the sliced carrots and celery to the pot and sauté for an additional 3-4 minutes until slightly softened.
4. Add the chicken breasts or thighs to the pot and pour in the chicken broth.
5. Add the bay leaves, dried thyme, dried parsley, salt, and black pepper to the pot and stir to combine.
6. Bring the mixture to a boil over medium-high heat.
7. Once it comes to a boil, reduce the heat to low and let the soup simmer for 20-25 minutes until the chicken is cooked through.
8. Remove the chicken from the pot and set it aside to cool.
9. Add the egg noodles to the pot and let them cook for 8-10 minutes until tender.
10. While the noodles are cooking, shred the chicken into bite-sized pieces using two forks.
11. Once the noodles are tender, add the shredded chicken back to the pot and stir to combine.
12. Taste the soup and adjust the seasoning with salt and black pepper as needed.
13. Ladle the soup into bowls and garnish with fresh parsley (if using).
14. Serve hot and enjoy your comforting Chicken Noodle Soup!
