CHICKEN NOODLE SOUP
Directions
- 1Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
- 2Combine the Base Ingredients: In a large pot or Dutch oven, combine the chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme. Stir well.
- 3Bring to a Boil and Simmer: Place the pot over medium-high heat and bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes.
- 4Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until tender. Stir occasionally.
- 5Season to Taste: Taste and adjust seasoning with salt and pepper.
- 6Serve and Enjoy: Ladle the hot soup into bowls, garnish with additional fresh parsley if desired, and serve immediately.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups water
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 0 salt
- 0 pepper
Equipment
Large pot or Dutch ovenCutting boardSharp knifeLadleMeasuring cups and spoonsWooden spoon or spatula
Tips
- Use Fresh Ingredients
- Don’t Overcook the Noodles
- Season Gradually
- Customize with Add-Ins
- Use Quality Broth
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