Chicken Noodles Soup

📝 Overview

Chicken noodle soup is a classic homemade comfort dish made with tender pieces of chicken simmered in a flavorful broth with aromatic vegetables and herbs. Soft egg noodles are added toward the end to absorb the savory flavors, creating a warm and nourishing bowl that’s perfect for chilly days, when you’re feeling under the weather, or simply craving something cozy and satisfying.

🛒 Ingredients

For the Soup Base

• 1 lb (450 g) boneless skinless chicken breasts or thighs
• Salt and pepper
• 1–2 tbsp olive oil
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 8 cups (2 liters) chicken broth (homemade or low-sodium store bought)
• 2 bay leaves
• 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
• Optional: 1 tsp dried parsley, 1 tsp poultry seasoning, or 1⁄2 tsp turmeric (for color)

For the Noodles

• 6–8 oz egg noodles (or any preferred noodle)
• Optional: 1 tbsp butter (for extra richness)

Optional Garnish

• Chopped fresh parsley
• Squeeze of lemon

🔥 Step-By-Step Instructions

1️⃣ Season & Sear the Chicken

1. Pat chicken dry and season lightly with salt and pepper.
2. In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
3. Add the chicken and sear 3–4 minutes per side until lightly browned.
   → It doesn’t need to be fully cooked yet.
4. Remove the chicken and set aside on a plate.

2️⃣ Sauté the Vegetables

1. In the same pot, add diced onion and sauté 3–4 minutes until soft and translucent.
2. Add the minced garlic and stir for 30 seconds.
3. Add sliced carrots and celery and cook another 2–3 minutes.

3️⃣ Simmer the Broth

1. Pour in the chicken broth.
2. Return the chicken to the pot.
3. Add bay leaves and thyme.
4. Bring to a gentle boil, then reduce heat to low and let it simmer for 20–25 minutes, partially covered.
   → This allows the chicken to cook through and flavors to meld.

4️⃣ Shred the Chicken

1. Remove chicken from the soup and place on a plate.
2. Shred it into bite-size pieces using two forks.
3. Return the shredded chicken to the pot.

5️⃣ Add the Noodles

1. Increase the heat and bring the soup back up to a gentle boil.
2. Add the egg noodles and cook according to package directions (6–8 minutes).
3. Stir occasionally so the noodles don’t stick together.
4. Optional: Stir in 1 tbsp butter at the end for added richness.

🍽️ Serving

• Remove bay leaves and thyme stems before serving.
• Ladle the hot soup into bowls.
• Garnish with chopped parsley or a squeeze of fresh lemon juice (optional but brightens the flavor).

✅ Helpful Tips