Classic Chicken Soup Recipe

Ingredients

• 2 lbs boneless chicken breast cut into pieces
• 8 cup chicken broth
• 3 medium carrots sliced
• 3 stalks celery sliced
• 1 large onion chopped
• 3 cloves garlic minced
• 2 whole bay leaves
• 1 tsp dried thyme
• 1 tsp salt adjust to taste
• 1/2 tsp black pepper adjust to taste
• 1 cup egg noodles
• 1 sprig fresh parsley for garnish

Directions

1. Prepare the chicken: Rinse the chicken pieces under cold water and pat dry.
2. Cook the chicken: In a large pot, combine chicken pieces and chicken broth. Bring to a boil over medium-high heat.
3. Skim foam: As the broth heats, skim off any foam that rises to the surface to keep the broth clear. 4. Add vegetables and seasonings: Add carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper to the pot.
5. Simmer the soup: Reduce the heat to low, cover the pot, and let it simmer for 1–1.5 hours until the chicken is fully cooked.
6. Remove the chicken: Take out the chicken pieces and set them aside to cool slightly. Remove bay leaves from the soup.
7. Shred the chicken: Remove the skin and bones, then shred the meat into bite-sized pieces. Return the chicken to the pot.
8. Cook noodles (optional): If using noodles, add them to the soup and cook according to package instructions (usually 7–10 minutes).
9. Taste and adjust: Taste the soup and adjust salt and pepper as needed.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

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