Chicken Noodle Soup – The Ultimate Comfort Food
Ingredients
- 2 1⁄2 lbs skinless, boneless chicken thighs or breasts (about 6)
- 1 large yellow onion
- 4 sliced celery stalks
- 4 pcs chopped garlic cloves, smashed with the side of a knife
- 4 carrots, sliced 1⁄4-inch thick
- 1⁄2 cup short pasta such as ditalini or elbow macaroni
- Kosher salt and freshly ground black pepper
- 1⁄4 (4 cups) unsalted chicken stock ((add more if needed!))
- 2 tbsp fresh thyme leaves
- Extra virgin olive oil
- Parmesan cheese for serving
Instructions
- Chop up your celery, carrots, onion, and garlic
- Sautee your vegetables for a few minutes in extra virgin olive oil, remove them, and set them aside.
- Place chicken in a large stockpot, add chicken broth, cover, and bring to a boil.
- Once the chicken is cooked, remove it. Shred the chicken with two forks.
- Add the vegetables and shredded chicken back into the stockpot with the chicken broth.
- Add salt, pepper, and thyme leaves.
- On low heat, simmer for about 45 minutes.
- Add the noodles, and cook until done.
- Serve topped with parmesan cheese.