Ingredients and Preparation:
- 1 pound chicken breasts or thighs.
- 8 cups chicken broth, 2 cups water.
- 2 carrots, 2 celery stalks, 1 onion, 3 garlic cloves.
- Bay leaf, 1 tsp. each dried thyme and parsley.
- Salt, pepper, and 2 cups egg noodles.
Cooking Steps:
- Prepare chicken by cutting into pieces. In a saucepan, cook chicken in oil over medium heat until browned. Remove and set aside.
- In the same pan, cook onion, garlic, carrots, and celery until they begin to soften.
- Add chicken broth, water, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Cook egg noodles separately as per box instructions.
- Return chicken to the pot and simmer for 10 more minutes until tender.
- Remove bay leaf, add cooked noodles, and stir. Adjust seasoning with salt and pepper.
Serve the soup hot: “Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.”
