Hearty Chicken Noodle Soup

This hearty chicken noodle soup is a comforting classic, perfect for chilly days. Packed with tender chicken, vegetables, and satisfying noodles, it's a wholesome meal that warms you from the inside out.

• Prep time: 10 minutes
• Cook time: 27 minutes
• Total time: 37 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 8 ounces wide egg noodles
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Pour in chicken broth, add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
5. Return chicken to the pot. Add egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
6. Remove the bay leaf. Stir in fresh parsley. Season generously with salt and pepper to taste.
7. Ladle soup into bowls and serve hot.

Tips

• For richer flavor, use bone-in chicken pieces and remove meat from bones before adding back to the soup.
• Don't overcook the noodles; they will continue to soften in the hot broth.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Frequently Asked Questions

How should I store leftover chicken noodle soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid as it sits.

Can I use dried pasta instead of egg noodles?

Yes, you can use other dried pasta shapes like rotini, penne, or elbow macaroni. Adjust cooking time according to the pasta package instructions.

How can I make this soup thicker?

To thicken the soup, you can mash some of the cooked vegetables against the side of the pot, or create a slurry with 2 tablespoons of cornstarch mixed with 1/4 cup cold water and stir it into the simmering soup until thickened.