Chicken Noodle Soup
The classic American comfort soup — chicken and vegetables simmered into a clear, deeply savory broth with tender egg noodles. It's the bowl you reach for on a sick day, all made in one pot to share with the whole family.
Ingredients
- Chicken thighs · or bone-in chicken400 g
- Onion · diced1
- Carrots · half-moons2
- Celery · sliced2 stalks
- Garlic · minced3 cloves
- Chicken stock · or water + bouillon8 cups
- Egg noodles · or pasta150 g
- Olive oil1 tbsp
- Bay leaf1
- Salt & pepper · to taste
- Parsley · chopped, optional
- Lemon · a squeeze, optional
Steps
- ⏲ 6 min
Heat olive oil in a pot and cook the onion, carrot, and celery until softened, then add the garlic and cook until fragrant.
- ⏲ 15 min
Add the chicken stock, bay leaf, and whole chicken pieces. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through.
- ⏲ 5 min
Lift out the chicken, let it cool briefly, then shred or chop it and return it to the pot.
- ⏲ 8 min
Bring the broth back to a boil, add the egg noodles, and cook until the noodles are tender.
- ⏲ 1 min
Season with salt and pepper and remove the bay leaf. Scatter parsley on top and add a squeeze of lemon to taste.
Tips & Variations
Variations
- Creamy chicken soup: Stir in a splash of cream at the end.
- Chicken and rice soup: Swap the noodles for rice to make it heartier.
- Lemon chicken orzo: Use orzo pasta and plenty of lemon for a bright finish.
- Spicy: Add chili flakes or extra black pepper.
Tips
- Bone-in chicken makes a deeper, richer broth.
- Add the noodles just before serving so they don't turn mushy; cook them separately if you'll have leftovers.
- Sweating the vegetables first (the mirepoix) is the key to a sweet, savory base.
- A final squeeze of lemon brightens the whole bowl.
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