Fork
Warm up with this comforting Chicken Noodle Soup, perfect for chilly days or when you're feeling under the weather. It's a hearty, wholesome meal that brings everyone together around the table.
Start by seasoning the chicken thighs with kosher salt and a dash of black pepper. Set them aside while you prep the veggies.
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onions, celery, and carrots. Sauté for about 5 minutes, until the veggies are softened and fragrant.
Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not burnt.
Add the seasoned chicken thighs to the pot, followed by the chicken broth and bay leaves. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes, until the chicken is cooked through and tender.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the soup.
Stir in the egg noodles and let the soup simmer for an additional 5-7 minutes, until the noodles are cooked to your liking.
Taste the soup and adjust seasoning with more salt and black pepper if needed. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy your homemade comfort in a bowl!
Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.