Chicken Noodle Soup
Ingredients
- • 450 g chicken breast
- • 200 g egg noodles
- • 2 L chicken broth
- • 150 g carrots
- • 100 g celery
- • 150 g yellow onion
- • 2 cloves garlic
- • 30 ml olive oil
- • 2 g dried thyme
- • 2 item bay leaves
- • 15 g fresh parsley
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Pour in the chicken broth and add the chicken breasts, thyme, and bay leaves. Bring to a boil.
- 4
Reduce heat to low, cover partially, and simmer for 20-25 minutes until chicken is cooked through.
- 5
Remove chicken breasts from the pot and set aside to cool slightly. Remove and discard bay leaves.
- 6
Bring the soup back to a boil and add the egg noodles. Cook according to package directions, usually 6-8 minutes.
- 7
While noodles cook, shred the chicken into bite-sized pieces using two forks.
- 8
Return shredded chicken to the pot. Add chopped parsley and season with salt and pepper to taste.
- 9
Simmer for 2-3 more minutes to heat through. Taste and adjust seasoning as needed.
- 10
Ladle into bowls and serve hot.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This comforting classic is my go-to remedy for chilly days and under-the-weather loved ones. Don't be afraid to add extra vegetables or herbs from your garden – this forgiving recipe always delivers soul-warming results."
