Chicken noodle soup is a classic comfort food that’s perfect for chilly days or when you’re feeling under the weather. Making it from scratch is easier than you might think, and the end result is a hearty and satisfying dish that’s sure to please. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 large onion, diced
- 4 stalks celery, chopped
- 4 large carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 cup uncooked egg noodles
- Salt and pepper, to taste
Begin by heating a large pot over medium-high heat. Add a bit of oil, then add the chicken and cook until browned on both sides. Remove the chicken from the pot and set aside.
Next, add the onion, celery, and carrots to the pot and cook until they begin to soften. Add the garlic, thyme, and bay leaf, and cook for an additional minute or so.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and add the chicken back into the pot. Let the soup simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces. Return the chicken to the pot, along with the uncooked egg noodles. Let the soup cook for an additional 10 minutes, or until the noodles are tender. Season with salt and pepper to taste.
Serve the soup hot and enjoy!
