Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
2 cups egg noodles
02 -
2 medium carrots, peeled and sliced
03 -
1 teaspoon dried parsley
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
3 garlic cloves, minced
07 -
2 celery stalks, sliced
08 -
1 pound boneless, skinless chicken breasts or thighs
09 -
2 cups water
10 -
8 cups chicken broth
11 -
1 medium onion, diced
12 -
1 bay leaf
13 -
1 teaspoon dried thyme
# Instructions:
01 -
Dice chicken breasts into smaller chunks. For thighs, either keep them whole or dice if you prefer.
02 -
Warm up some oil in a large pot over medium heat. Cook the chicken for about 5 minutes, turning to brown all sides. Take it out and set it aside.
03 -
In the same pot, toss in the sliced carrots, celery, minced garlic, and diced onion. Stir occasionally and cook for around 5 minutes until they start to soften.
04 -
Pour in the chicken broth and water, then toss in the bay leaf, dried parsley, and thyme. Sprinkle in some salt and pepper, and stir everything together.
05 -
Turn the heat up to bring it to a boil. Then lower the heat and let it cook gently for about 20 minutes so the flavors can blend in.
06 -
Follow the instructions on the noodle package to cook them. Once done, rinse with cool water and leave aside.
07 -
After the soup simmers for 20 minutes, pop the chicken back in and cook for another 10 minutes until it’s cooked through and tender.
08 -
Pull out and toss away the bay leaf. Stir the cooked noodles into the soup and mix well.
09 -
Taste the soup and add more salt or pepper if needed. Serve it while it’s nice and warm.