Classic Chicken and Egg Noodle Soup
This comforting soup combines tender chicken, soft egg noodles, and savory broth, making it the perfect cozy meal for any occasion.
Equipment
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
- Strainer (optional, for noodles)
Ingredients
- 2 cups | Chicken broth | Homemade or store-bought
- 1 cup | Egg noodles | Specify type, i.e., thin or wide
- 1 lb | Chicken breast | Diced or shredded
- 1 cup | Carrots | Sliced
- 1/2 cup | Celery | Chopped
- 1 tsp | Thyme | Fresh or dried
- Salt and pepper | to taste
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the chicken and simmer until fully cooked, about 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the carrots, celery, and thyme to the pot and cook for 5-10 minutes until vegetables are tender.
- Meanwhile, cook the egg noodles according to package instructions, then add them to the soup.
- Season with salt and pepper to taste, and serve warm.
Notes
- Use rotisserie chicken for a quicker, time-saving option.
- To prevent soggy noodles, cook them separately and add them at the end.