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Awesome 50-Minute Chicken Noodle Soup Comfort

Chicken Noodle Soup

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You are about to recreate a classic, heartwarming Chicken Noodle Soup, just like the kind Eleanor and Richard remember. This recipe brings tender chicken, soft noodles, and fresh vegetables together in a deeply flavorful broth. It is perfect for a comforting meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth (low sodium preferred)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth. Add the thyme and bay leaf. Bring the mixture to a simmer.
  4. Carefully add the whole chicken breasts or thighs to the simmering broth.
  5. Reduce the heat to low, cover, and let the chicken cook gently for 15 to 20 minutes, or until cooked through.
  6. Remove the cooked chicken from the pot and set it aside to cool slightly. Keep the broth simmering.
  7. Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces. Discard the bay leaf from the broth.
  8. Add the egg noodles to the simmering broth. Cook according to package directions, usually 6 to 8 minutes.
  9. Return the shredded chicken to the pot. Stir to combine.
  10. Season the soup with salt and pepper to your taste.
  11. Stir in the fresh parsley just before serving. Serve hot.

Notes

  • For richer flavor, use a high-quality store-bought broth or homemade stock.
  • If you prefer softer vegetables, you can add the carrots and celery earlier in the cooking process.
  • You can substitute dried herbs for fresh if needed, but use slightly less.

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