Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups water
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the Soup Base:
- In a large pot, combine chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme.
- Simmer the Soup:
- Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes until the vegetables are tender and the chicken is fully cooked.
- Add the Noodles:
- Stir in the egg noodles and cook for 5-7 minutes until tender.
- Season and Serve:
- Adjust seasoning with salt and pepper to taste. Serve warm.
Notes
- For best texture, cook the noodles separately and add them to each bowl before serving.
- Use rotisserie chicken for a quicker version.
- Add extra vegetables like spinach or kale for a nutrient boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
