Chicken Noodle Soup
Ingredients:
1 lb (450g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
8 cups (2 liters) chicken broth
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and pepper to taste
2 cups egg noodles (or any noodle of your choice)
Fresh parsley for garnish (optional)
Instructions:
1. Cook the Chicken:
In a large pot, heat olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned on both sides (about 6-8 minutes). Remove and set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onions, garlic, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.
3. Simmer the Soup:
Pour in the chicken broth, add bay leaves, thyme, salt, and pepper. Bring to a boil.
Lower the heat, add the chicken back into the pot, cover, and let it simmer for 20 minutes until the chicken is cooked through.
4. Shred the Chicken:
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
5. Cook the Noodles:
Add the egg noodles to the pot and cook for an additional 6-8 minutes or until the noodles are tender.
6. Serve:
Adjust the seasoning if needed, and serve hot. Garnish with fresh parsley if desired.
Enjoy your warm and hearty chicken noodle soup!
