homemade chicken noodle soup:
Ingredients:
- 1 pound (about 450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 8 cups (2 quarts) chicken broth
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 8 ounces (about 225g) egg noodles
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, combine the chicken broth, diced carrots, diced celery, diced onion, minced garlic, thyme, oregano, bay leaves, salt, and pepper. Bring the mixture to a boil.
- Once the broth is boiling, reduce the heat to low and let it simmer for about 10-15 minutes or until the vegetables are tender.
- Add the shredded chicken to the pot and continue to simmer for an additional 5-10 minutes to allow the flavors to meld.
- In a separate pot, cook the egg noodles according to the package instructions. Once cooked, drain the noodles.
- Add the cooked noodles to the soup and stir to combine. Adjust the seasoning if necessary.
- Remove the bay leaves before serving.
- Ladle the chicken noodle soup into bowls, garnish with chopped fresh parsley, and serve hot.
Feel free to customize the recipe to your liking by adding other vegetables, herbs, or spices. Chicken noodle soup is not only delicious but also a great remedy for colds and a comforting meal during chilly days.
