Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Chicken:
Push the vegetables to the side of the pot and add the chicken pieces.
Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
3. Add the Broth and Seasonings:
Pour in the chicken broth and water, stirring to combine.
Add the dried thyme and parsley, if using. Season with salt and pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes.
4. Cook the Noodles:
Stir in the uncooked egg noodles and simmer for an additional 6-8 minutes, or until the noodles are tender.
5. Taste and Adjust:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve with crusty bread or crackers for a complete meal.
Tips:
. Make Ahead: For meal prep, cook the noodles separately and add them to individual bowls before serving to avoid them becoming soggy.
. Boost Flavor: Add a splash of lemon juice or a bay leaf during simmering for extra depth.
. Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your warm and comforting Chicken Noodle Soup—a timeless classic that’s perfect for any occasion!
