Chicken Noodle Soup
Ingredients
Directions
Ingredients
3 lb
chicken, cut up
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12 c
low-salt chicken broth
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3
garlic cloves, minced
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5 tsp
fresh thyme leaves
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2
bay leaves
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2 tsp
dried sage
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0
salt
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0
pepper
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3
carrots, sliced
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3
stalks celery, sliced
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1
onion, diced
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8 oz
dried egg noodles
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2 tbsp
fresh lemon juice
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0.33 c
chopped fresh parsley
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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

  1. 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.
  2. Bring to a boil, reduce the heat, and simmer covered until the chicken is very tender, about 1 hour.
  3. Remove the chicken; when it’s cool enough to handle, remove the meat from the bones and chop it.
  4. 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.
  5. Add the noodles and cook uncovered until tender, about 10 to 15 minutes.
  6. 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