There’s something undeniably comforting about a bowl of homemade chicken and noodle soup, especially when it’s made from Grandma’s tried-and-true recipe.
This timeless classic brings warmth and nourishment, making it the perfect remedy for cold days, or whenever you need a little pick-me-up. Let’s dive into the process of creating this heartwarming dish.
Recipe Overview
| Difficulty | Prep Time | Cooking Time | Total Time | Servings |
|---|---|---|---|---|
| Easy | 20 minutes | 40 minutes | 60 minutes | 4-6 |
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups of chicken broth
- 2 cups of cooked chicken, shredded (preferably from a roast chicken)
- 2 cups of egg noodles
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Execution
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add Carrots and Celery: Stir in the sliced carrots and celery. Cook for another 5 minutes until the vegetables start to soften.
- Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a boil.
- Season the Soup: Add the bay leaf, dried thyme, salt, and pepper. Reduce the heat to a simmer and cook for 20 minutes.
- Cook the Noodles: Add the egg noodles to the pot and cook according to the package instructions, usually about 7-8 minutes.
- Finish and Serve: Remove the bay leaf. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.
Additional Tips
- For richer flavor, use homemade chicken broth if available.
- Feel free to add other vegetables like peas or corn for added nutrition.
- If you prefer a thicker soup, add a tablespoon of flour to the sautéed vegetables before adding the broth.
