Chicken Noodle Soup
A quick and comforting Chicken Noodle Soup, perfect for chilly days, packed with flavors that remind you of home.
Ingredients
Main Ingredients
- 1 lb chicken breasts or thighs Choose tender, juicy pieces for a satisfying bite.
- 6-8 oz egg noodles These rich, golden pasta shapes soak up the broth beautifully.
- 2 medium carrots, chopped Their natural sweetness adds depth to the soup.
- 2 stalks celery, chopped For that classic aromatic base, enhancing flavor.
- 1 large yellow onion, diced Adds a savory undertone and aroma.
- 2 cloves garlic, minced Imparts a fragrant, bold essence.
- 6 cups chicken broth The soul of your soup; rich and savory.
- 2 tbsp olive oil or butter For sautéing and creating a delicious base.
- 2 tbsp fresh parsley, chopped A sprinkle of freshness to finish.
- to taste Salt Enhances all the natural flavors.
- to taste Black pepper Adds a gentle kick to your soup.
Instructions
Preparation
- Wash and chop your carrots, celery, and onions into bite-sized pieces. Slice the chicken thinly.
- In a large pot, heat olive oil or butter over medium heat.
- Add the diced onions, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the minced garlic, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the sliced chicken pieces into the pot, and season with salt and freshly ground black pepper. Allow it to simmer for approximately 8 minutes until the chicken is cooked through.
- Toss in the egg noodles and cook according to package instructions, typically around 6-8 minutes.
- Once the noodles are cooked, turn off the heat and stir in the chopped parsley. Taste and adjust seasoning as needed. Serve hot.
Notes
Enjoy with a side of crusty baguette or a crisp green salad. For added flavor, garnish with extra parsley or grated Parmesan.