Chicken Noodle Soup Recipe
Ingredients:
2 boneless, skinless chicken breasts (cut into small pieces)
2 carrots (peeled and thinly sliced)
2 celery stalks (thinly sliced)
1 medium onion (chopped)
4 cloves of garlic (minced)
6 cups of chicken broth
2 cups of water
2 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 bay leaf
8 ounces of egg noodles
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until the vegetables become tender, about 5 minutes.
Add the chicken pieces to the pot and cook until they are no longer pink.
Pour in the chicken broth and water. Add the dried thyme, dried oregano, and bay leaf. Season with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low. Simmer for about 15 minutes to allow the flavors to meld together.
In the meantime, cook the egg noodles according to the package instructions. Drain and set aside.
Once the soup has simmered, remove the bay leaf and discard it.
Add the cooked egg noodles to the pot and stir well.
Simmer for an additional 5 minutes to allow the noodles to absorb the flavors of the soup.
Taste and adjust the seasoning if needed.
Serve the chicken noodle soup hot, garnished with fresh parsley.
Estimated cooking time: 35 minutes
Yield: 4 servings