Step 1: Prepare the Ingredients
Prep Chicken: Trim any excess fat from the chicken breasts or thighs. Cut into bite-sized pieces if desired, or leave whole to shred later.
Chop Vegetables: Peel and slice the carrots, chop the celery, cube the onion, and mince the garlic.
Step 2: Cook the Soup
Combine Broth and Water: In a large pot, combine the chicken broth and water. Bring to a boil over medium-high heat.
Add Vegetables and Chicken: Add the carrots, celery, onion, garlic, and chicken to the pot. Stir to combine.
Season and Simmer: Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Reduce the heat to medium-low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 3: Cook the Noodles
Add Noodles: Add the egg noodles to the pot and stir. Cook for an additional 8-10 minutes, or until the noodles are tender.
Shred Chicken (if needed): If you left the chicken pieces whole, remove them from the pot, shred with two forks, and return to the soup.
Step 4: Final Seasoning and Serve
Taste and Adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and serve hot. Enjoy this comforting and hearty Chicken Noodle Soup with a side of crusty bread or crackers.
Cooking Notes
Chicken: Both chicken breasts and thighs work well in this recipe. Thighs tend to be more flavorful and remain tender even after prolonged cooking.
Noodles: Egg noodles are traditional, but you can substitute with other types of pasta if preferred.
Herbs: Fresh herbs can be used in place of dried herbs for a more vibrant flavor. Adjust quantities as needed.
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