Ingredients (for 4 to 6 servings)
About Soup:
1 pound of chicken breasts or thighs without bones or skin (approximately 2-3 pieces)
1 tablespoon olive oil (for cooking) -> 1 tablespoon olive oil (for cooking)
1 onion of medium size, diced
2 pieces of garlic, finely chopped
3 big carrots, cut into slices.
3 pieces of celery, cut into small pieces
8 cups of chicken broth or stock
2 cups of water (you can add this for a less dense broth)
1 leaf of laurel
1 teaspoon of dried thyme
1 teaspoon of dried parsley, or 2 tablespoons of fresh parsley.
Add salt and pepper according to your preference.
1 and a half cups of egg noodles (or the pasta you like best)
Fresh parsley, finely chopped (to sprinkle on top)
Lemon slices (if desired)
Steps:
Prepare the chicken.
Warm the olive oil in a big pot or a Dutch oven on medium heat. Put the chicken breasts or thighs in the pan and cook for 5-6 minutes on each side until they turn brown. Take the chicken out of the pot and let it cool down a bit.
Make the soup broth.
In the pot, put the chopped onion, garlic, carrots, and celery together. Cook the vegetables in a pan for 5-7 minutes until they become soft.
Add the chicken broth, water (if you are using it), bay leaf, thyme, parsley, salt, and pepper. Heat the soup until it starts bubbling.
Cook the chicken slowly and then shred it.
Once the soup starts boiling, lower the heat and let it cook gently for 20 minutes so the flavors can mix well.
While the soup is cooking slowly, use two forks to pull apart the cooked chicken or cut it into small pieces.
Prepare the pasta:
Put the egg noodles in the soup and let them cook for 6-8 minutes, or until they are soft.
Complete the soup:
Mix the shredded chicken back into the soup and let it warm up for 2-3 more minutes. Try the soup and add more salt, pepper, or herbs to adjust the flavor if necessary.
Provide service.
Put the soup in bowls, add fresh parsley on top, and serve with lemon slices on the side for a touch of freshness.
Advice:
Make it smooth and rich. To make it creamy, add 1/2 cup of heavy cream or half-and-half right before serving.
Include vegetables. You can also include other vegetables such as peas, corn, or spinach to add more taste and health benefits.
Prepare in advance. Chicken noodle soup can be stored in the refrigerator for 3-4 days. Warm up slowly on the stove before serving.
Make it freeze. You can freeze this soup for 3 months. If it’s very cold, cook the pasta separately and then add it when heating up to prevent it from becoming too soft.
This Chicken Noodle Soup is the best comfort food—it’s filling, tasty, and great for warming up on a cold day. The soft chicken, crisp vegetables, and hot broth are loved by many families.
Have a tasty bowl of chicken noodle soup.
