Print

Classic Chicken Noodle Soup

Print Recipe

A heartwarming and cozy chicken noodle soup that fills the soul with warmth and nostalgia.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds)
  • 8 cups chicken broth
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups egg noodles
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Rinse the whole chicken under cold water, pat it dry, and set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant.
  4. Add the whole chicken to the pot and pour in the chicken broth. Season with salt and pepper, and bring to a boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, until the chicken is cooked through and tender.
  6. Carefully take the chicken out of the pot and let it cool for a few minutes before shredding the meat from the bones. Discard the skin and bones.
  7. Return the shredded chicken to the pot. Bring the broth back to a gentle boil and add the egg noodles. Cook according to package instructions, about 7-8 minutes.
  8. Taste the soup, and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
  9. Ladle the soup into bowls and garnish with fresh parsley.

Notes

Pair with crusty bread or a light salad for a delightful meal. Can be stored for up to 4 days in the refrigerator or frozen for up to 3 months.

Nutrition

Keywords: chicken soup, noodle soup, comfort food, easy recipe, family recipe

Find it online: https://alexandrarecipes.com/family-recipe-moms-good-dish-i-found-again/