Chicken Noodle Soup Comfort (Print Version)
# Ingredients:
→ Soup Base
01 -
1 Tablespoon olive oil
02 -
2 large carrots, peeled and sliced
03 -
2 ribs of celery, chopped
04 -
1/2 cup onion, chopped
05 -
10 cups chicken stock
06 -
1 bay leaf
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon dried basil
09 -
2 Tablespoon fresh parsley, chopped
10 -
3 cups cooked and shredded chicken
11 -
8 oz egg noodles
12 -
Salt and pepper, to taste
# Instructions:
01 -
In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion. Cook for 5–6 minutes until tender.
02 -
Add the chicken stock, bay leaf, thyme, basil, and parsley to the pot. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20–40 minutes, depending on the desired depth of flavor.
03 -
Add the uncooked egg noodles and shredded chicken to the pot. Simmer for about 10 minutes until the noodles are tender and the chicken is heated through.
04 -
Remove the bay leaf from the pot. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving if desired.
# Notes:
01 -
For intensified flavor, let the soup simmer closer to 40 minutes before adding the chicken and noodles.