Chicken Noodle Soup

Here’s a comforting, classic Chicken Noodle Soup recipe perfect for chilly days or whenever you need some cozy, healing vibes. It’s made from scratch with tender chicken, fresh veggies, and homemade broth.

🍜 Classic Chicken Noodle Soup

🧾 Ingredients (Serves 6):

• 1 whole chicken (about 3-4 lbs) or 4 bone-in chicken thighs

• 8 cups water or low-sodium chicken broth

• 3 medium carrots, peeled and sliced

• 3 celery stalks, sliced

• 1 large onion, chopped

• 3 garlic cloves, minced

• 2 bay leaves

• 1 teaspoon dried thyme or 2 sprigs fresh thyme

• Salt and black pepper, to taste

• 6 oz egg noodles or your favorite pasta

• Fresh parsley, chopped (optional, for garnish)

👩‍🍳 Instructions:

1. Cook the Chicken and Make Broth

   • In a large pot, combine chicken and water (or broth).

   • Bring to a boil, then reduce to a simmer. Skim any foam from the surface.

   • Add bay leaves and thyme. Simmer, covered, for about 45 minutes or until chicken is cooked through.

2. Prepare the Vegetables

   • Remove the chicken and set aside to cool.

   • Add carrots, celery, onion, and garlic to the broth. Simmer for 15–20 minutes until veggies are tender.

3. Shred the Chicken

   • Once cool enough to handle, remove the skin and bones from chicken, shred the meat into bite-sized pieces.

4. Cook the Noodles

   • Add noodles to the simmering soup and cook according to package instructions (usually 6–8 minutes).

5. Combine and Season

   • Return shredded chicken to the pot.

   • Season with salt and pepper to taste. Simmer for another 5 minutes.

6. Serve

   • Ladle soup into bowls, garnish with fresh parsley if desired.

✅ Tips:

• Use homemade broth or rotisserie chicken for quicker prep.

• Add a squeeze of lemon juice for brightness.

• For gluten-free, substitute noodles with rice noodles or spiralized veggies.