Chicken Noodle Soup
Enjoy a warm bowl of this classic chicken noodle soup! Comforting, hearty blend of tender chicken, perfectly cooked vegetables, and soft egg noodles, all simmered in a savory, aromatic broth.
Served hot, it’s the ultimate cozy meal, ideal for chilly days or whenever you crave a little warmth in a bowl!
Ingredients:
1 lb chicken breast, medium diced
6 oz Spanish onion, small diced
6 oz carrot, small diced
4 oz celery, small diced
4 oz corn kernels
4 oz peas
3 liters chicken stock
2 bay leaves
3 oz noodles, uncooked
2 sprigs fresh thyme
¼ tsp poultry seasoning
Salt and pepper, to taste
Oil, for sautéing
Directions:
Sauté the Ingredients:
In a large pot over medium heat, drizzle in a bit of oil.
Add the diced chicken, onion, carrot, and celery.
Sauté until the onions are translucent and the chicken is lightly browned.
Combine the Ingredients:
Add the corn and peas, stirring to combine.
Pour in the chicken stock and add the bay leaves, poultry seasoning, and thyme.
Bring the mixture to a boil, then reduce to medium heat and let it simmer until the chicken and vegetables are about ¾ cooked.
Cook the Noodles:
Add the uncooked noodles and continue boiling until the noodles, chicken, and vegetables are fully cooked.
Season and Serve:
Season with salt and pepper to taste, then remove the bay leaves and thyme sprigs before serving.
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