Ingredients:
One pound of skinless, boneless chicken thighs or breasts
8 cups chicken broth
2 cups water
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
2 cups egg noodles
Instructions:
Prepare the chicken by cutting it into small pieces if using chicken breast. For chicken thighs, you can leave them whole or cut into smaller pieces.
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, until browned on both sides. After taking the chicken out of the pan, set it aside.
In the same pan, add the diced onion, minced garlic, sliced carrots, and celery. Cook until the veggies start to soften, approximately 5 minutes.
Pour in the chicken broth and water. Add the bay leaf, dried thyme, dried parsley, and season with salt and pepper. Stir to combine everything.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to develop.
While the soup is simmering, cook the egg noodles separately according to the instructions on the package. Once cooked, rinse them and set aside.
After 20 minutes, return the cooked chicken to the pot and simmer for another 10 minutes or until the chicken is completely cooked through and tender.
Take out and dispose of the bay leaf from the soup. Add the cooked egg noodles to the pot and stir them into the broth.
If desired, taste the soup and adjust the seasoning with additional salt and pepper to suit your taste.
Serve the Chicken Noodle Soup hot in bowls and enjoy immediately.
Enjoy your delicious and comforting Chicken Noodle Soup!