Chicken Noodle Soup
Ingredients
Directions
Ingredients
3 lb
chicken, cut up
12 c
low-salt chicken broth
3
garlic cloves, minced
5 tsp
fresh thyme leaves
2
bay leaves
2 tsp
dried sage
0
salt
0
pepper
3
carrots, sliced
3
stalks celery, sliced
1
onion, diced
8 oz
dried egg noodles
2 tbsp
fresh lemon juice
0.33 c
chopped fresh parsley
Chicken Noodle Soup
The key to great homemade chicken noodle soup is: Don’t be shy with the seasonings. A generous sprinkling of lemon and fresh herbs really wakes up the flavor of this simple, classic chicken noodle soup.
Note: This soup tastes great left over. If the noodles soak up too much of the liquid, just add more broth.
8 servings
- Place the chicken, broth, garlic, 4 teaspoons of the thyme, bay leaves, sage, and a generous pinch each of salt and pepper in a large, heavy pot over high heat.
- Bring to a boil, reduce the heat, and simmer covered until the chicken is very tender, about 1 hour.
- Remove the chicken; when it’s cool enough to handle, remove the meat from the bones and chop it.
- Meanwhile, add the carrots, celery, and onion to the broth. Bring it back to a boil, reduce the heat and simmer, covered, until the veggies begin to soften, about 5 minutes.
- Add the noodles and cook uncovered until tender, about 10 to 15 minutes.
- Add the chicken, lemon juice, parsley, and remaining 1 teaspoon of thyme leaves, and heat through. Season to taste with salt and pepper (you may need a tablespoon or more of salt, depending on the saltiness of your broth). Remove the bay leaves and serve.
Recipe by Tara Tuckwiller