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Ingredients
1 pound boneless, skinless
chicken breasts or thighs.
8 cups of chicken broth.
2 cups. water.
2 medium carrots, peeled and
cut into slices.
2 celery stalks, sliced.
1 medium onion, diced.
3 garlic cloves – minced.
bay leaf;
1 tsp. Dried thyme.
1 teaspoon of dried parsley.
Salt and pepper to taste.
2 cups of egg noodles.
How To Make Chicken Noodle Soup
Prepare the chicken first. If you
are going to use chicken breast,
then you have to cut it into small
pieces. When using chicken
thighs, you can leave them
whole or cut them into smaller
pieces, whichever works best for you.
Heat the oil in a large saucepan
or Dutch oven and set the
temperature to medium. After
adding the chicken, continue to
cook for about 5 minutes or until
browned on both sides. Remove
the chicken from the pan and put it in a separate place.
Put the chopped onion, minced
garlic, diced carrots, and sliced
celery in the same skillet you
cooked the chicken in. Continue
cooking for about five minutes
or until the vegetables begin to soften.
After the chicken broth and
water have been poured in,
sprinkle with the dried bay leaf,
dried thyme, and dried parsley,
and season with salt and pepper. Mix everything, stir.
Bring the soup to a boil, then
immediately reduce the heat and
simmer for twenty minutes until the flavors come out.
While the soup is boiling,
independently prepare the egg
noodles, following the
instructions on the box. Once cooked, rinse and set aside.
After the soup has simmered for
twenty minutes, set the cooked
chicken aside and return it to the pot. Simmer for another ten
minutes or until chicken is
completely cooked through and tender, whichever comes first.
After removing the bay leaf from the soup and discarding it, add
the cooked egg noodles to the pot and stir into the broth to
combine the two ingredients.
Taste the soup and adjust the
seasoning with salt and pepper if needed. Put this mouth-
watering, piping hot Chicken Noodle Soup into plates and serve immediately.
