Chicken Noodle Soup
Classic Homemade Chicken Noodle Soup (Easy and Comforting)
Servings: 6 people
Equipment
- 1 Large soup pot
- 1 cutting board To chop the veggies and chicken
- Measuring Cups To measure broth
- Measuring spoons To measure seasonings
- 1 Wooden Spoon For stirring
- 1 Tongs Helpful for removing chicken pieces if you're shredding them
Ingredients
- 1 tbsp Olive Oil
- 1/2 White Onion Chopped
- 2 cups Carrots Chpped
- 1 cup Celery Chopped
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 cup Bone broth
- 2 cups Chicken stock
- 2 cups Water
- 2 Chicken thighs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne pepper Optional
- 1 tsp Cumin Powder
- 2 tsp Paprika
- 1 tsp Italian seasoning
- 2 Bay Leaves
- 1 cup Egg noodles
- Salty Crackers For serving
Instructions
- In a pot, heat olive oil and add chopped onions, carrots, and celery. Cook for 2 minutes.
- Add garlic and ginger paste, cook for an additional 5 minutes over medium heat, allowing the flavors to blend.
- Pour in the bone broth, chicken stock, and water.
- Stir in washed chicken thighs, seasonings, and add the bay leaves.
- Close the pot and simmer for 20-25 minutes over medium heat.
- Once the chicken is cooked, remove it from the pot and shred it with a fork.
- Return the shredded chicken to the pot.
- Taste the broth and adjust the seasoning if necessary.
- Add the egg noodles to the pot and cook for an additional 12 minutes or until the noodles are tender.
- Serve the hot soup with salty crackers.