chicken noodle soup.

Here’s a classic, comforting Chicken Noodle Soup—simple, cozy, and perfect any time 🍲

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Homemade Chicken Noodle Soup

Ingredients (serves 4–6)

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 8 cups chicken broth (or stock)

• 1 lb chicken breast or thighs

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh)

• Salt and black pepper, to taste

• 2 cups egg noodles

• 1 tbsp fresh lemon juice (optional, brightens flavor)

• 2 tbsp fresh parsley, chopped

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Instructions

1. Sauté the vegetables
   Heat oil in a large pot over medium heat.
   Add onion, carrots, and celery; cook 5–7 minutes until softened.
   Add garlic and cook 30 seconds.

2. Simmer the soup
   Pour in chicken broth.
   Add chicken, bay leaf, thyme, salt, and pepper.
   Bring to a gentle boil, then reduce heat and simmer 20–25 minutes until chicken is cooked through.

3. Shred the chicken
   Remove chicken, shred with forks, and return to the pot.

4. Add noodles
   Stir in egg noodles and simmer 8–10 minutes until tender.

5. Finish
   Remove bay leaf.
   Stir in lemon juice and parsley.
   Taste and adjust seasoning.

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Tips & Variations

• Extra rich: Use bone-in chicken thighs and simmer longer.

• Creamy version: Add ½ cup cream at the end.

• Slow cooker: Cook everything except noodles on low 6–7 hours; add noodles in last 30 minutes.

• Freezer-friendly: Freeze without noodles, add fresh noodles when reheating.

If you want, I can share a quick 30-minute shortcut version or a homestyle “sick day” version with extra garlic and ginger.