Chicken Noodle Soup

A comforting Chicken Noodle Soup, perfect for cold or flu season, packed with hearty ingredients and warm broth to aid recovery.

Scale

Bone-in, skin-on chicken pieces

2 medium carrots, chopped

2 stalks of celery, chopped

1 yellow onion, chopped

2 cloves garlic, minced

6 oz egg noodles

8 cups chicken broth

Fresh thyme

Fresh parsley

Salt and pepper, to taste

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Chop the chicken, carrots, celery, onion, and garlic into uniform sizes.
In a large pot, heat olive oil over medium heat, then add onion and garlic, cooking until translucent (about 3-4 minutes).
Add chicken pieces to the pot, browning slightly (about 5-7 minutes).
Pour in chicken broth and add carrots and celery. Bring to a gentle simmer for about 20 minutes.
Stir in egg noodles and cook for an additional 10 minutes until al dente.
Remove from heat and stir in fresh herbs. Let sit for a few minutes before serving.

For a vegetarian option, substitute chicken with chickpeas or lentils, and use vegetable broth. Adjust seasoning to taste.