Chicken noodle soup is a comforting dish made from a savory broth, tender chicken pieces, and soft noodles. You start by simmering chicken with aromatic vegetables like carrots, celery, and onions, which creates a rich, flavorful broth. Once the chicken is cooked, you shred it into bite-sized pieces and return it to the pot, adding the noodles to cook until tender. Season with herbs like parsley and thyme, and your chicken noodle soup is ready to warm you up on a chilly day or soothe you when you’re feeling under the weather.
The history of chicken noodle soup dates back centuries, with roots in various cultures around the world. Ancient Greeks enjoyed a version called “ptisane,” while the Chinese have been making similar soups for thousands of years. In Jewish tradition, chicken soup is often referred to as “Jewish penicillin” due to its reputed healing properties. The modern chicken noodle soup we know today gained popularity in the United States in the early 20th century, particularly with the advent of canned soups. This humble dish has since become a staple in many households, beloved for its simplicity, warmth, and comforting qualities.
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Servings:** 6
**Yield:** 6 servings
#### Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 8 cups chicken broth
– 1 pound boneless, skinless chicken breasts or thighs
– 2 cups egg noodles
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
#### Instructions:
1. **Sauté Vegetables:** Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes. Add minced garlic and cook for another minute.
2. **Add Broth and Chicken:** Pour in the chicken broth and add the chicken breasts or thighs. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20 minutes.
3. **Shred Chicken:** Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
4. **Cook Noodles:** Return the shredded chicken to the pot and add the egg noodles. Stir in dried thyme and parsley. Simmer until the noodles are tender, about 10 minutes.
5. **Season:** Taste the soup and season with salt and pepper as needed.
6. **Serve:** Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Enjoy this classic chicken noodle soup, a perfect dish for warming up and feeling comforted.