A restorative, savory chicken noodle soup featuring tender poultry, aromatic mirepoix, and hearty egg noodles. This timeless recipe focuses on building a deep, golden broth through slow-simmering and careful technique, providing the ultimate warming comfort for any occasion. It is a reliable, nourishing staple that remains superior to any store-bought version.
1.5 lbs chicken breast or thighs (bone-in)
8 oz wide egg noodles
3 large carrots, diced
3 celery stalks, thinly sliced
1 medium yellow onion, finely diced
8 cups low-sodium chicken stock
1 tablespoon fresh thyme, leaves removed
1/4 cup fresh parsley, finely chopped
1 tablespoon olive oil
Heat olive oil in a large stockpot over medium heat.
Sauté the onions, carrots, and celery until softened.
Add chicken pieces to the pot and lightly brown the exterior.
Pour in chicken stock to submerge all ingredients.
Simmer over medium-low heat for 30 minutes, skimming foam from the surface.
Remove chicken, shred the meat, and return it to the pot.
Cook the egg noodles separately according to package directions, then add to the soup.
Stir in fresh thyme and parsley before serving.
Reserve cooked noodles separately if storing leftovers to prevent them from becoming mushy. Skimming the broth consistently during the first stage of simmering is the key to a clear, beautiful soup.
Find it online: https://itisrecipes.com/classic-chicken-noodle-soup/