There’s nothing quite like a bowl of homemade chicken noodle soup to warm you up from the inside out. This traditional recipe is packed with flavor and wholesome goodness, perfect for cozying up on a chilly day or soothing a cold.
Olive oil sets the foundation for sautéing and adds a subtle richness. Onion provides a sweet and savory base, while garlic infuses the soup with depth and warmth. Carrots and celery are classic soup vegetables that add flavor and texture. The heart of this dish, chicken broth, gives it that comforting, savory essence. Using boneless, skinless chicken thighs ensures tender, juicy meat. Bay leaves and dried thyme offer aromatic notes that elevate the dish. Season to taste with salt and pepper, then add egg noodles for a hearty touch. Finish with a sprinkle of fresh parsley for a pop of color and freshness.
This soup pairs beautifully with a side of crusty bread for dipping. Consider serving it with a fresh green salad tossed in a light vinaigrette for a complete meal.
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook until it turns translucent, which should take about 5 minutes. Once the onion is ready, add the minced garlic, sliced carrots, and sliced celery. Give everything a good stir and let it cook for another 3 minutes, just until the veggies start to soften.
Next, pour in the chicken broth and bring the mixture to a gentle boil. Drop in the chicken thighs, along with the bay leaves and dried thyme. Season with salt and pepper to your liking. Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
With the chicken cooked, carefully remove the thighs from the pot. Use two forks to shred the meat and then return it to the pot. Stir in the egg noodles and let the soup cook for another 8-10 minutes, until the noodles are tender. Before serving, remove the bay leaves and give it a taste to adjust the seasoning if needed. Finally, stir in the fresh parsley and serve hot.
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