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Classic Chicken Noodle Soup


Classic Chicken Noodle Soup




– 1 whole chicken (about 3-4 pounds), cut into pieces
– 8 cups chicken broth
– 2 cups water
– 3 large carrots, sliced
– 3 celery stalks, sliced
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups egg noodles
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

1. **Prepare the Chicken:**
– In a large pot, heat the olive oil over medium heat.
– Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes.
– Remove the chicken from the pot and set aside.


2. **Cook the Vegetables:**
– In the same pot, add the diced onion and cook until it becomes translucent.
– Add the garlic, carrots, and celery, and cook for another 3-4 minutes, stirring occasionally.

3. **Simmer the Soup:**
– Return the chicken pieces to the pot.
– Pour in the chicken broth and water.
– Add the dried thyme, dried rosemary, bay leaf, salt, and pepper.
– Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.

4. **Shred the Chicken:**
– Remove the chicken pieces from the pot.
– Let them cool slightly, then shred the meat off the bones, discarding the bones and skin.
– Return the shredded chicken to the pot.

5. **Cook the Noodles:**
– Add the egg noodles to the pot and cook according to the package instructions, usually about 7-9 minutes, until they are tender.

6. **Serve:**
– Taste and adjust the seasoning with more salt and pepper if needed.
– Remove the bay leaf before serving.
– Garnish with freshly chopped parsley.
– Serve the soup hot.


Enjoy your comforting bowl of chicken noodle soup! If you have any preferences or dietary requirements, let me know and I can adjust the recipe accordingly.

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