Chicken Noodle Soup

Instructions:

1. Sauté the veggies:
   In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
2. Build the broth:
   Pour in the chicken broth. Add thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
3. Add chicken & noodles:
   Stir in the shredded chicken and noodles. Reduce heat and simmer for about 10 minutes, or until the noodles are tender.
4. Finish and serve:
   Remove the bay leaf. Taste and adjust seasoning. Stir in fresh parsley and a squeeze of lemon juice if using. Serve warm with crackers or crusty bread.

🍋 Tips & Variations:

• Make it creamy: Stir in a splash of cream or a bit of roux for a richer version.
• Go gluten-free: Use rice noodles or gluten-free pasta.
• Boost the broth: Simmer bones or skin-on chicken parts for a richer, collagen-packed broth.
• Add greens: Stir in baby spinach or kale just before serving for extra nutrition.

👵 From Scratch or Shortcut—It’s Always Delicious

Whether you start from raw chicken and make your own broth or take a few shortcuts with pre-cooked chicken and boxed stock, this soup will still deliver that same soul-warming satisfaction.

Even better? It tastes even more delicious the next day—perfect for leftovers.

💬 Final Thoughts

In a world of food trends and flashy recipes, chicken noodle soup remains a classic for a reason. It’s humble, wholesome, and full of heart. It doesn’t just feed your body—it feeds your spirit.

So the next time you need a little comfort in a bowl, skip the takeout and make this timeless soup from scratch. One spoonful, and you’ll remember why it’s always been a favorite.

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