Chef Johns Homemade Chicken Noodle Soup
A classic, heartwarming soup thats perfect for any day!
Ingredients:
1 lb chicken thighs skinless, boneless
8 cups chicken broth
1 medium onion diced
2 carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
2 cups egg noodles
1 tsp dried thyme
1 bay leaf
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley chopped, for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for an additional minute.
Pour in the chicken broth, add the bay leaf, thyme, and return the chicken thighs to the pot. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes.
Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the soup.
Add the egg noodles and simmer for 8-10 minutes, or until the noodles are cooked.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
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