Homestyle Chicken Noodle Soup

A traditional and soothing soup made with a rich golden broth, tender chicken, and garden vegetables.

Ingredients

Soup Base

• 1.5L chicken stock
• 500g chicken thighs, skinless
• 20ml olive oil
• 200g carrots, sliced
• 150g celery, diced
• 100g onion, chopped

Noodle and Herb

• 200g dried egg noodles
• 10g fresh parsley, chopped
• 2g dried thyme
• 5g salt
• 2g black pepper

Preparation

Broth Base

1. Heat 20ml olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 6 minutes until softened
2. Pour in 1.5L chicken stock and add the chicken thighs along with the thyme, salt, and pepper
3. Bring the liquid to a boil then reduce heat and simmer for 20 minutes until the chicken is fully cooked
4. Remove the chicken from the pot, shred it using two forks, and return the meat to the broth

Final Simmer

1. Increase the heat to bring the soup to a gentle boil and add 200g egg noodles
2. Boil the noodles directly in the soup for 8 to 10 minutes until they reach an al dente texture
3. Stir in the fresh parsley during the last minute of cooking then adjust seasoning with salt and pepper as needed

Tips

• Sautéing the vegetables until translucent develops a much deeper flavor base for the soup broth
• Use bone-in chicken thighs if you have more time to simmer as they produce a much richer broth
• If you plan on having leftovers, cook the noodles separately and add them to each bowl to prevent them from absorbing all the broth