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In the realm of culinary traditions, few dishes evoke the same sense of warmth and nostalgia as homemade chicken noodle soup. This classic recipe is not just a meal; it's a comforting embrace, a remedy for cold days, and a cherished ritual passed down through generations. With its tender pieces of chicken, a medley of hearty vegetables, and perfectly cooked noodles swimming in a savory broth, chicken noodle soup stands as the quintessential comfort food that transcends cultural boundaries. Whether you’re battling a cold or simply seeking solace on a chilly evening, this nourishing dish has the power to soothe both body and soul.

Classic Chicken Noodle Soup

Discover the magic of homemade chicken noodle soup, a timeless dish that brings warmth and comfort to any table. This classic recipe features tender chicken, hearty vegetables, and perfectly cooked noodles all simmered in a savory broth. As you prepare this nourishing soup, you'll fill your kitchen with delicious aromas that evoke memories of family gatherings. Tailor the ingredients to suit dietary needs and enjoy the healing power of this beloved comfort food any day of the year.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, diced

1 pound boneless, skinless chicken breasts

8 cups chicken broth (low-sodium recommended)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 cups egg noodles (or your favorite pasta)

1 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Juice of 1 lemon (optional for brightness)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Add Carrots and Celery: Add the sliced carrots and diced celery to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften.

      Cook the Chicken: Place the chicken breasts into the pot, followed by the chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

        Simmer: Reduce the heat and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

          Shred the Chicken: Remove the chicken breasts from the pot and, once they are cool enough to handle, shred the chicken using two forks. Return the shredded chicken back to the soup.

            Add Noodles: Bring the soup back to a gentle boil and stir in the egg noodles. Cook according to the package instructions, usually around 6-8 minutes, until al dente.

              Finish the Soup: Stir in the frozen peas, if using, and cook for an additional 2-3 minutes. Taste and adjust seasoning with extra salt, pepper, and add the juice of 1 lemon if desired for brightness.

                Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings