Teresa's Recipes
Homestyle Chicken Noodle Soup
Experience the warmth of home with this hearty Chicken Noodle Soup. Packed with tender chicken, flavorful vegetables, and delightful egg noodles, this soup is simmered in a rich broth infused with aromatic herbs. It's the perfect meal to warm up a chilly day and the ultimate comfort food to soothe a soul.
Ingredients
- 1/4 cup, finely chopped Fresh parsley
- 2 cups Egg noodles
- 8 cups Chicken broth
- to taste Salt and pepper
- 1 teaspoon, dried Thyme
- 2 Bay leaves
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 2 stalks, diced Celery
- 3, peeled and sliced into rounds Carrots
- 1 whole chicken, about 4 pounds Chicken
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 12g
- Carbs: 30g
- Protein: 28g
- Sodium: 1500mg
- Sugar: 4g
Instructions
- In a large pot, combine the chicken, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
- Add the chicken broth to the pot and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 45 minutes. The chicken should be thoroughly cooked and easily fall off the bone.
- Remove the chicken from the pot and set it aside to cool. Once cool, shred the meat using two forks, discarding the bones and skin.
- Return the shredded chicken to the pot and stir in the egg noodles. Let the soup continue to simmer for about 10 minutes, or until the noodles are tender.
- Stir in the fresh parsley, then taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with extra parsley if desired. Enjoy this comforting bowl of homemade goodness!
Tips
- For a richer flavor, you can use bone-in, skin-on chicken thighs instead of a whole chicken.
- To make this soup in advance, prepare the soup without the noodles and refrigerate. Add the noodles when reheating the soup to prevent them from becoming too soft.