Warm your heart and nourish your body with this comforting homemade chicken noodle soup recipe. Packed with tender chicken, hearty vegetables, and flavorful broth, it’s the perfect remedy for any chilly day. Get ready to indulge in a bowl of pure comfort.
Introduction:
When it comes to comfort food, nothing beats a steaming bowl of homemade chicken noodle soup. This classic dish has been a favorite for generations, offering warmth and nourishment in every spoonful. Whether you’re feeling under the weather or simply crave a cozy meal, this recipe is a true soul-soother. With its savory broth, tender chicken, vibrant vegetables, and satisfying noodles, it’s the ultimate remedy for cold nights or whenever you need a hug in a bowl. So, roll up your sleeves and let’s dive into the heartwarming world of homemade chicken noodle soup.
Ingredients:
1 whole chicken, cut into pieces
8 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 cup egg noodles
Salt and pepper to taste
Directions:
a. In a large pot, bring the chicken broth to a boil. Add the chicken pieces, carrots, celery, onion, garlic, bay leaf, dried thyme, salt, and pepper. Reduce the heat to low and simmer for about 1 hour until the chicken is cooked through and tender. b. Remove the chicken pieces from the pot and let them cool. Once cool enough to handle, shred the chicken into bite-sized pieces and set aside. c. Meanwhile, skim off any foam from the surface of the broth and discard the bay leaf. d. Bring the broth back to a boil and add the egg noodles. Cook according to the package instructions until al dente. e. Return the shredded chicken to the pot and let it heat through for a few minutes. f. Taste the soup and adjust the seasoning if needed. Remove from heat.
How to prepare:
To prepare this delicious chicken noodle soup, follow these simple steps: a. Gather all the ingredients mentioned above. b. In a large pot, bring the chicken broth to a boil. c. Add the chicken pieces, carrots, celery, onion, garlic, bay leaf, dried thyme, salt, and pepper. d. Simmer the soup for about 1 hour until the chicken is cooked through and tender. e. Remove the chicken pieces and let them cool. Shred the chicken into bite-sized pieces. f. Skim off any foam from the broth and discard the bay leaf. g. Bring the broth back to a boil and add the egg noodles. Cook until al dente. h. Return the shredded chicken to the pot and heat through. i. Taste and adjust the seasoning if needed. Remove from heat.
Preparation time:
Preparation time:15 minutes Cooking time: 1 hour and 15 minutes Total time: 1 hour and 30 minutes