Homemade Chicken Noodle Soup 

Written by John fenster

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1 lb boneless, skinless chicken breasts 8 cups chicken broth (can substitute with water or vegetable/beef broth) 2 carrots, diced 2 stalks celery, diced 1 yellow onion, diced 3 cloves garlic, minced 8 oz egg noodles 2 bay leaves 1 tsp thyme Salt and pepper to taste

Ingredients

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Add the chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme and some salt and pepper to a large pot. Bring to a boil over medium-high heat.

Instructions

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When boiling, reduce the heat to medium-low. Let simmer for around 15 minutes until the chicken is cooked through.

2

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Take the chicken out of the pot, allow to slightly cool and shred or dice into bite-sized pieces.

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Return the shredded chicken to the pot. Add in the egg noodles and allow to simmer for 5 more minutes or until the noodles become tender.

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Taste the soup and adjust seasoning with additional salt and pepper if needed.

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Serve soup hot. Can garnish with freshly chopped parsley or sliced green onions if desired.

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For deeper flavor, sauté the vegetables in olive oil prior to adding liquid.

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