Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
Prepare the Chicken:
Cook Chicken:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken from the pot and set it aside.
Sauté Vegetables:
- In the same pot, add diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
Add Broth and Seasonings:
- Pour in the chicken broth and add dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Simmer:
- Return the browned chicken to the pot. Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes or until the chicken is cooked through.
Shred Chicken:
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
Add Noodles and Peas:
Cook Noodles:
- Add egg noodles to the pot and cook according to the package instructions until they are al dente.
Add Chicken and Peas:
- Return the shredded chicken to the pot. Add frozen peas. Stir and let it simmer for an additional 5-7 minutes.
Serve:
Adjust Seasoning:
- Taste the soup and adjust the seasoning if needed. Remove the bay leaf.
Garnish and Serve:
- Ladle the chicken noodle soup into bowls. Garnish with chopped fresh parsley. Serve hot with lemon wedges on the side if desired.
Enjoy your comforting and homemade chicken noodle soup! Adjust the ingredients and seasonings according to your taste preferences.
Comments
Post a Comment