Nothing beats a steaming bowl of homemade chicken noodle soup—tender chicken, hearty veggies, and slurp-worthy noodles in a savory broth. Comfort in every spoonful!
Ingredients
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1 tbsp olive oil or butter
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1 medium onion, diced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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3 garlic cloves, minced
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8 cups (2L) chicken broth (or 4 cups broth + 4 cups water)
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1 lb (450g) boneless chicken thighs or breasts (or a rotisserie chicken!)
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2 bay leaves
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1 tsp dried thyme (or 1 tbsp fresh)
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½ tsp black pepper
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1½ cups (150g) egg noodles (or pasta of choice)
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Salt to taste
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Fresh parsley, chopped (for garnish)
(Serves 6–8)
Instructions
1. Sauté the Veggies
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Heat oil/butter in a large pot over medium heat.
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Add onion, carrots, and celery. Cook for 5 mins until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
2. Simmer the Broth
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Pour in broth, then add chicken, bay leaves, thyme, and pepper.
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Bring to a boil, then reduce heat and simmer 15–20 mins until chicken is cooked.
3. Shred the Chicken
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Remove chicken, shred with forks, and return to the pot.
(Skip this step if using pre-cooked rotisserie chicken—just add it shredded at the end!)
4. Cook the Noodles
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Add noodles and simmer for 8–10 mins until tender.
(Don’t overcook—they’ll soften more as the soup sits!)
5. Season & Serve
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Discard bay leaves. Taste and add salt if needed.
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Garnish with parsley and serve hot with crusty bread!
Why You’ll Love It
✅ Soothing and nourishing—perfect for colds or chilly days.
✅ Flexible: Use leftover turkey, swap noodles for rice, or add greens (spinach, kale).
✅ Better than store-bought—no mystery ingredients!
Tips & Tricks
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Time-saver: Use rotisserie chicken and add it at the end.
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Freezer-friendly: Store without noodles (they turn mushy when reheated).
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Extra richness: Stir in a splash of heavy cream at the end.
Warm, cozy, and full of love—just like grandma’s!