Here’s a classic, cozy chicken noodle soup recipe that’s perfect for any day 🍲🐔
Easy Chicken Noodle Soup
Ingredients
- 1 lb (450 g) chicken breast or thighs, boneless and skinless
- 6 cups chicken broth (store-bought or homemade)
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1–2 teaspoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried parsley (optional)
- Salt and pepper, to taste
- 1½ cups egg noodles (or any pasta)
- Optional: fresh parsley or dill for garnish
Instructions
- Cook the chicken:
- In a large pot, heat olive oil over medium heat.
- Add chicken and cook until lightly browned (it will finish cooking in the soup). Remove and set aside.
- Sauté the veggies:
- In the same pot, add onion, carrots, and celery.
- Cook 3–4 minutes until slightly softened. Add garlic and cook 30 seconds more.
- Add broth and seasonings:
- Pour in chicken broth, thyme, parsley, salt, and pepper.
- Bring to a simmer.
- Cook the chicken:
- Return chicken to the pot.
- Simmer 15–20 minutes until chicken is fully cooked.
- Shred the chicken:
- Remove chicken, shred with two forks, and return to the soup.
- Cook noodles:
- Add noodles to the simmering soup and cook 7–10 minutes until tender.
- Taste and adjust seasoning
- Add more salt, pepper, or herbs if needed.
- Serve:
- Garnish with fresh parsley or dill if desired.
- Enjoy warm with bread or crackers.
Tips
- Make ahead: You can cook soup without noodles, refrigerate, then add noodles when reheating to avoid soggy pasta.
- Vegetarian version: Use vegetable broth and skip chicken, or add tofu for protein.
- Extra flavor: Add a squeeze of lemon juice or a dash of soy sauce before serving.
If you want, I can also give a “super creamy, rich chicken noodle soup” version that tastes restaurant-style but is still easy at home. Do you want me to do that?
