Homemade Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
2 tbsp olive oil.
02 -
1 medium yellow onion.
03 -
3 garlic cloves.
04 -
2 chicken breasts, bone-in.
05 -
3-4 medium carrots (about 1/2 pound).
06 -
4-5 celery stalks (1/2 bunch).
07 -
1 tsp dried basil.
08 -
1 tbsp dried parsley.
09 -
1/2 tsp dried thyme.
10 -
1 bay leaf.
11 -
1/4 tsp black pepper.
12 -
2-3 tsp salt.
13 -
6 oz egg noodles.
# Instructions:
01 -
Heat oil in a large pot. Chop onion and garlic, toss them in, and cook until soft and clear - about 5 minutes.
02 -
While those cook, chop your carrots and celery. Add them to the pot and cook a few minutes more.
03 -
Remove skin and extra fat from chicken breasts. Drop them in the pot with herbs, pepper, and 8 cups water. Bring to a boil, then turn down to low and let it simmer for an hour. Keep it at a gentle bubble.
04 -
Take out the chicken, shred it with two forks, and season the broth with salt - start with a teaspoon and add more to taste. Trust me, salt makes all the flavors pop.
05 -
Toss in the noodles, crank up the heat, and cook until tender (about 7 minutes). Put the chicken back in, taste, add more salt if needed, and serve hot!.
# Notes:
01 -
Perfect soup for chilly days or when you need some comfort food.
02 -
Salt is key - add it bit by bit until it tastes just right.