Homemade Chicken Noodle Soup
A warm bowl of comfort to ease your ills.
Ingredients
- 40 ounces chicken stock
- 1 onion Diced
- 3 carrots Diced
- 3 celery stalks Diced
- 3 garlic cloves Minced
- 10 ounces chicken*
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt more to taste
- ½ teaspoon pepper more to taste
- 5 ounces wide egg noodles**
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, carrot, celery and 1 teaspoon of salt to the pot. Cook stirring occasionally until vegetables are lightly softened, about 7 minutes. Mix in garlic, thyme, and pepper and cook for 30 seconds more.
- Pour the broth into the pot and add bay leaf. Turn the heat up to high until broth boils, then add chicken, cover and reduce heat to low. Cook for 45 minutes, skimming fat once or twice if you are using a fattier cut of chicken.
- Remove chicken from the soup and shred meat, discarding bones and skin.
- Meanwhile, remove the cover from the pot, turn the heat up to high, and bring the soup back up to a boil. Add noodles and reduce heat to medium for about 6 minutes or according to the al dente directions on your chosen noodles.
- Remove the pot from the heat. Mix shredded chicken back into the pot then adjust salt and pepper to taste.
Notes
Note:
*Most cuts of chicken will work for this. If you use boneless, skinless breasts it will result in the least work. However, if you use a bone-in cut such as breasts, thighs, or wings they will contribute a richer flavor to the broth.
**Egg noodles work best in this soup but you can also use mafalda, rotini, macaroni, bowties, or another short pasta.
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