Homemade Chicken Noodle Soup
A comforting bowl of chicken noodle soup perfect for chilly days, combining simple ingredients with unbeatable flavors to bring warmth and nostalgia to your table.
Ingredients
Main Ingredients
- 1 lb Fresh chicken (preferably bone-in for flavor)
- 8 oz Wide egg noodles
- 2 medium Carrots, sliced
- 2 stalks Celery, diced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 6 cups Chicken broth Or homemade stock if you have it.
- 1 tbsp Fresh herbs (thyme and parsley) If fresh herbs are unavailable, dried can be used.
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the fresh chicken to the pot, followed by the chicken broth. Bring to a boil, then reduce to a simmer.
- After about 20 minutes, remove the chicken from the pot, shred it, and return it back to the soup.
- Stir in the egg noodles and let them cook according to package instructions, usually about 7-10 minutes.
- Season with salt, pepper, and fresh herbs just before serving.
Notes
Best served hot, garnished with a sprinkle of fresh parsley. Pair it with crusty bread or a simple side salad. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in containers for up to 3 months. Elevate with a splash of lemon juice or Worcestershire sauce.