1Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
2Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
3Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
4Combine 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.
5Combine 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.
6Combine 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.
7Bring 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.
8Bring 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.
9Bring 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.
10Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until tender. Stir occasionally.
11Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until tender. Stir occasionally.
12Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until tender. Stir occasionally.
13Season to Taste: Taste and adjust seasoning with salt and pepper.
14Season to Taste: Taste and adjust seasoning with salt and pepper.
15Season to Taste: Taste and adjust seasoning with salt and pepper.
16Serve and Enjoy: Ladle the hot soup into bowls, garnish with additional fresh parsley if desired, and serve immediately.
17Serve and Enjoy: Ladle the hot soup into bowls, garnish with additional fresh parsley if desired, and serve immediately.
18Serve 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 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 large onion, diced
1 large onion, diced
1 large onion, diced
2 carrots, peeled and diced
2 carrots, peeled and diced
2 carrots, peeled and diced
2 celery stalks, diced
2 celery stalks, diced
2 celery stalks, diced
2 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, minced
8 cups chicken broth
8 cups chicken broth
8 cups chicken broth
2 cups water
2 cups water
2 cups water
1 cup uncooked egg noodles
1 cup uncooked egg noodles
1 cup uncooked egg noodles
2 tablespoons fresh parsley, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried thyme
0 salt
0 salt
0 salt
0 pepper
0 pepper
0 pepper
Equipment
Large pot or Dutch ovenCutting boardSharp knifeLadleMeasuring cups and spoonsWooden spoon or spatula