I don’t know about you, but this cold and flu season has hit our family hard. We have been trading colds and flus on and off since October. There is nothing fun about being sick.
But there are things that help – for instance, my husband’s famous Hot Toddy recipe. He makes a mean hot toddy. And even if you are sick, after you drink one you feel all warm and cozy. Another thing that always makes us feel better is my mom’s chicken noodle soup. It’s delicious, it makes the house smell wonderful and it’s good for you, too!
This recipe is that it is easy to make. The celery and onion are removed after cooking, so the chopping of those go quickly. And the ingredients are always something I usually have on hand. So this is also a good go- to for a cold Saturday when you don’t want to go out and grocery shop!
For a cozy, winter meal, you can’t go wrong with this Classic Homemade Chicken Noodle Soup recipe. Enjoy!
Click here to download a free, printable recipe card.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 2 medium onions, peeled and quartered
- 3 celery stalks, roughly chopped
- 5 carrots, peeled and chopped
- 2 sprigs of fresh thyme
- 2 cloves of garlic, minced
- 2 bay leaves
- 10 cups of chicken broth
- salt and pepper to taste
- 4 oz of egg noodles
How to make the soup:
- In a large stockpot, add chicken and next 7 ingredients. Bring to a boil. Lower heat and cover. Let simmer for 45 minutes or until chicken is cooked through.
- With a slotted spoon, remove celery, onions, thyme sprigs and bay leaves from the pot. Discard. Remove chicken thighs and shred meat. Return chicken to the pot.
- Add egg noodles to pot. Turn up heat and bring to a boil. Let cook until noodles are al dente. Add salt and pepper to taste. Enjoy!
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