Chicken Noodle Fall Soup
A comforting bowl of chicken noodle soup with tender chicken, fresh vegetables, and egg noodles, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Use boneless, skinless chicken for easier cooking.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 large onion, chopped Provides flavor base.
- 2 medium carrots, sliced Adds sweetness and nutrition.
- 2 stalks celery, sliced Contributes to the aromatic base.
- 3 cloves garlic, minced Enhances flavor.
- 6 cups chicken broth Homemade or store-bought.
- 1 cup egg noodles Use wide egg noodles for best texture.
- 1 teaspoon dried thyme Can substitute with fresh thyme.
- to taste Salt and pepper Adjust according to preference.
- as needed Fresh parsley for garnish Adds freshness to the presentation.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in garlic and diced chicken; cook until chicken is browned.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and thyme; reduce heat to a simmer.
- Cook until noodles are tender, about 10 minutes.
- Season with salt and pepper, then garnish with fresh parsley before serving.
Notes
For best results, do not overcook the chicken or noodles. Use fresh ingredients for enhanced flavor.