Chicken Noodle Soup
This easy chicken noodle soup recipe is loaded with tender chicken, veggies, and egg noodles in a flavorful broth—perfect for cold nights or sick days.
Ingredients
- 1 lb boneless skinless chicken (breasts or thighs)
- 8 cups chicken broth
- 2 cups water
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- 2 cups egg noodles
- 1 tbsp olive oil for searing
Instructions
Step 1: Prep the Chicken
- Cut the chicken into bite-sized pieces or leave thighs whole for a more rustic presentation.
Step 2: Sear the Chicken
- Heat olive oil in a large Dutch oven or saucepan over medium heat.
- Add chicken pieces and sear until browned on all sides, about 5 minutes.
- Remove chicken and set aside.
Step 3: Sauté the Vegetables
- In the same pot, add onions, garlic, carrots, and celery.
- Sauté for 5 minutes, until vegetables are soft and fragrant.
Step 4: Add Broth and Seasoning
- Pour in chicken broth and water.
- Add bay leaf, thyme, parsley, salt, and pepper.
- Stir well to combine.
Step 5: Simmer
- Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- This allows the flavors to meld into a savory, rich broth.
Step 6: Cook the Noodles
- While the soup simmers, boil egg noodles separately according to package directions.
- Drain and set aside.
Step 7: Return Chicken to the Pot
- Add the cooked chicken back into the soup.
- Simmer for an additional 10 minutes until the chicken is tender and cooked through.
Step 8: Finish and Serve
- Remove bay leaf.
- Stir in the cooked noodles.
- Taste and adjust seasoning as needed.
- Ladle into bowls and serve hot.