Description

Warm up with this classic Chicken Noodle Soup recipe, the ultimate comfort food for chilly nights or when you’re feeling under the weather. Packed with tender chicken, flavorful vegetables, and perfectly cooked egg noodles, this hearty soup is a family favorite.

Ingredients

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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
8 cups chicken broth
2 cups water
1 cup uncooked egg noodles
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
Salt and pepper to taste

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Instructions

In a large pot, combine chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the chicken and vegetables are tender.
Stir in the egg noodles and cook for an additional 5–7 minutes, or until the noodles are cooked through.
Season with salt and pepper to taste.
Serve hot, garnished with additional parsley if desired.

Notes

For added richness, consider adding a splash of cream or a dollop of butter before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the noodles.
Gluten-free noodles can be substituted for a gluten-free option.