Ultimate Homemade Chicken Noodle Soup
It's the perfect balance of savory chicken, tender vegetables, and hearty egg noodles, all simmered in a flavorful broth.
Equipment
- Large Stock Pot
- Wooden Spoon or Stirring Spoon
- Chopping Knife
- Measuring Spoons
- Ladle
Ingredients
- 1 Tablespoon olive oil
- 2 large carrots, peeled and sliced
- 2 ribs of celery, chopped
- ½ cup onion, chopped
- 10 cups chicken stock
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 Tablespoons fresh parsley, chopped
- 3 cups cooked and shredded chicken (see notes for using fresh chicken)
- 8 oz egg noodles
- Salt & pepper to taste
Instructions
Cooking the Vegetables
- Heat the olive oil in a large stock pot over medium-high heat. Add the sliced carrots, chopped celery, and chopped onion to the pot. Cook them for about 5-6 minutes, stirring occasionally. You want the veggies to become tender but not overly soft.
Adding the Broth and Seasonings
- Once the vegetables have softened, pour in the 10 cups of chicken stock. Stir in the bay leaf, dried thyme, and dried basil. These herbs will infuse the broth with that comforting, savory flavor that makes this soup so special.
- Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for about 20-40 minutes. If you’re in a hurry, 20 minutes is fine, but the longer you simmer it, the richer the flavors will become.