Chicken Noodle Soup Broth (Print Version)
# Ingredients:
01 -
1 pound boneless, skinless chicken breasts or thighs
02 -
8 cups chicken broth
03 -
2 cups water
04 -
2 medium carrots, peeled and sliced
05 -
2 celery stalks, sliced
06 -
1 medium onion, diced
07 -
3 garlic cloves, minced
08 -
1 bay leaf
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried parsley
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
2 cups egg noodles
# Instructions:
01 -
Cut chicken breasts into small pieces. If using chicken thighs, leave them whole or cut into smaller pieces as preferred.
02 -
Heat oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes or until browned on both sides. Remove the chicken and set aside.
03 -
In the same pan, add the diced onion, minced garlic, sliced carrots, and celery. Cook for about 5 minutes or until the vegetables begin to soften.
04 -
Add chicken broth, water, bay leaf, dried thyme, and dried parsley. Season with salt and pepper. Stir to combine.
05 -
Bring the soup to a boil. Reduce heat to a simmer and cook for 20 minutes to allow flavors to develop.
06 -
Cook egg noodles according to package instructions. Rinse and set aside once cooked.
07 -
Add the reserved chicken back into the soup after simmering for 20 minutes. Simmer for an additional 10 minutes or until the chicken is fully cooked and tender.
08 -
Remove the bay leaf from the soup and discard. Stir in the cooked egg noodles.
09 -
Taste the soup and adjust seasoning with salt and pepper if necessary. Serve hot.