The Best Chicken Noodle Soup Recipe

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 large yellow onion, peeled and chopped
• 2 large carrots, peeled and sliced
• 1 red bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 2 stalks celery, chopped
• 4 cloves garlic, peeled and minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound (480 g) boneless and skinless chicken thighs
• 8 cups (2 L) low-sodium chicken broth
• salt and freshly ground black pepper, to taste
• 5 oz (150 g) egg noodles
• 1/4 cup chopped fresh parsley
• more chicken broth as needed

Instructions

Melt the butter in a large pot over medium heat. add onions, carrots, and celery. Cook, stirring frequently until vegetables begin to soften, for about 5-6 minutes.

Stir in minced garlic, bay leaves, and thyme. Cook, stirring, for a further 1 minute. Pour in the chicken broth, then reduce heat to low and bring to a simmer. Season with salt and black pepper to taste.

Add chicken thighs to the soup. bring it back to the simmer, then partially cover with a lid and continue cooking and stirring occasionally until chicken thighs are cooked through, for about 20 minutes.

Remove cooked chicken from the soup and transfer to a plate. Stir the noodles and bell peppers to the soup.

Cook until done for about 6-8 minutes. Meanwhile, dice the cooked chicken. Stir in back to the pot. Season to taste with more salt and black pepper. Sprinkle with chopped fresh parsley. Serve hot.