Best Homemade Chicken Noodle Soup Recipe
Image credits: Inspired Taste via Youtube
One can agree that a bowl of chicken noodle soup will absolutely warm one’s heart, just like this recipe from Inspired Taste on Youtube. This homemade chicken noodle soup is guaranteed the best recipe you’ll ever try for this dish. It’s hearty and comforting, and the chicken is super tender! What’s more, you can switch the veggies to anything you like; it’s all up to your preference. Serve this recipe to your family today by watching the video below.
Ingredients:
- 2 tbsp butter (or chicken fat or olive oil)
- 1 large onion (chopped)
- 2 large carrots (chopped)
- 2 stalks of celery (chopped, optional)
- 1 heaped tablespoon minced garlic (4 cloves)
- 2 bay leaves
- 3 sprigs fresh thyme (or use 1/2 tsp dried thyme)
- 1 lb skinless, boneless chicken thighs (4 to 5 thighs)
- 8 cups chicken stock or broth (low sodium)
- 5 oz egg noodles (or pasta of choice)
- salt and pepper (to taste)
- 1/4 cup fresh parsley (finely chopped)
- water or more stock (as needed)
Directions:
Step 1
Start prepping the veggies. Chop the onion, carrots, and celery. Keep everything in uniform size but don’t worry about the shape. (You can add other veggies too if you prefer it.) Next, mince four cloves of garlic (about a tablespoon.) After this, melt 2 tbsp butter in a large pot over medium heat. When the butter starts bubbling, add the chop onions, carrots, and celery. Cook them until they soften a bit. Add the minced garlic, two bay leaves, and three sprigs of fresh thyme. Stir them to combine, then pour eight cups of chicken stock.
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Step 2
Next, submerge the 1 lb of skinless and boneless chicken thighs into the simmering soup. Cover the pot with a lid partially and then cook at a low simmer until the chicken is cooked through (about twenty minutes.) After twenty minutes, take out the chicken and shred it into bite-size pieces. Next, add 5 oz egg noodles. When the noodles are cooked, take out the bay leaves and thyme, and then add the shredded chicken back into the soup. Season to taste, then stir in a handful of fresh chopped parsley. Serve while it’s hot.
