Description
A comforting, hearty homemade classic chicken noodle soup packed with tender chicken, fresh vegetables, and flavorful herbs simmered in a savory vegetable broth, perfect for warming up on any day.
Ingredients
Scale
Soup Base
- 1 lb boneless skinless chicken
- 6 cups vegetable broth (low-sodium recommended)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Additional
- 2 cups egg noodles
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add Aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until the mixture is aromatic.
- Simmer Broth: Pour in the vegetable broth and bring it to a gentle boil. Let it simmer for 10 minutes to allow flavors to meld.
- Cook Chicken: Add the boneless, skinless chicken to the pot. Reduce the heat and simmer for 15-20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Cook Noodles: Stir the egg noodles into the simmering broth. Cook for 6-8 minutes until noodles are tender.
- Season Soup: Taste the soup and add salt and pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Use low-sodium vegetable broth to control salt levels, especially if you prefer a lighter soup.
- You can substitute chicken broth if preferred for a richer flavor.
- For added nutrition, consider adding other vegetables like peas or spinach towards the end of cooking.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat gently on the stovetop to prevent overcooking the noodles.
