Classic Chicken Noodle Soup

A comforting and timeless Classic Chicken Noodle Soup, featuring tender shredded chicken, hearty egg noodles, and a flavorful broth brimming with carrots, celery, and onion. Perfect for a cozy meal or a soothing remedy.

Instructions

1. 1.

   Pat chicken pieces dry and season lightly with salt and pepper. In a large pot or Dutch oven, heat olive oil or butter over medium-high heat. Add chicken pieces and sear for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.

2. 2.

   Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until vegetables start to soften. Add minced garlic and cook for another minute until fragrant.

3. 3.

   Return the seared chicken to the pot. Pour in water and chicken broth. Add the bay leaf and dried thyme. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.

4. 4.

   Carefully remove the chicken pieces from the pot and let them cool slightly. Remove and discard the bay leaf. Once cool enough to handle, remove the skin and bones from the chicken (if applicable) and shred the meat using two forks. Set the shredded chicken aside.

5. 5.

   Increase the heat to medium-high and bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, typically 7-10 minutes, until al dente. Be careful not to overcook them.

6. 6.

   Stir the shredded chicken back into the soup. Add the fresh chopped parsley. Taste and season generously with salt and freshly ground black pepper. Serve hot.