Chicken Noodle Soup
What Started it all:
chicken noodle soup
Right, you lot. We're making a classic chicken noodle soup. Simple, hearty, and bloody delicious. Follow my instructions to the letter, and you might just make something edible. This recipe is for 4 people, so pay attention and don't muck it up.
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Don't burn them, for heaven's sake.
- Toss in the minced garlic, dried thyme, and dried parsley. Cook for another minute until fragrant. If you can't smell it, you're doing it wrong.
- Pour in the chicken broth and bring it to a boil. Add the egg noodles and cook according to the package instructions until al dente. Don't overcook the noodles, or you'll ruin the whole bloody thing.
- While the noodles are cooking, shred the chicken breasts using two forks. Once shredded, add the chicken back into the pot.
- Taste the soup and season with salt and pepper as needed. Reduce the heat and let it simmer for another 5-10 minutes to let the flavors meld together.
- Ladle the soup into bowls, garnish with fresh parsley if you're feeling fancy, and serve hot.
There you have it, a proper chicken noodle soup. If you followed my instructions, you should have a bowl of comfort that's perfect for any day. Don't mess it up next time, alright? Enjoy your meal.