Description
Nothing’s more comforting on a cold night, then my quick and easy homemade Chicken Noodle Soup recipe. It’s delicious and perfect for lunch or dinner!
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
4boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)*
1/4teaspoonkosher salt
1teaspoonolive oil
1/2cuponion, diced
1/2cupcelery, diced
1/2cupcarrots, peeled and sliced
3clovesgarlic, minced
4cupslow-sodium chicken broth
2drybay leaves
black pepper, to taste
1cupegg noodles, (1 1/2 oz)
parsley, optional for garnish
Instructions
Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
- Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
Last Step:
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