Chicken Noodle Soup
A comforting, homemade soup with tender chicken, hearty vegetables, and egg noodles in a flavorful broth - the ultimate remedy for cold days or when you're feeling under the weather.
Ingredients
- 1 tbsp olive oil
- 1 lb (450g) boneless chicken breasts, diced
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp thyme
- 2 cups egg noodles
- Salt & pepper to taste
- ¼ cup parsley, chopped
Instructions
- Heat oil in large pot over medium heat. Sauté chicken until no longer pink (5 mins). Remove and set aside.In same pot, sauté onion, carrots, and celery for 5 mins. Add garlic (1 min).Pour in broth, add bay leaves and thyme. Bring to a boil.Stir in noodles and cooked chicken. Simmer 10 mins until noodles are tender.Discard bay leaves. Season with salt/pepper. Garnish with parsley.
Notes
- Time-Saver: Use rotisserie chicken and add with noodles
- Gluten-Free: Substitute GF noodles
- Storage: Keeps 3-4 days (noodles absorb broth)