Ingredients
- 1 whole chicken (about 3-4 lbs), or 4-6 bone-in, skinless chicken thighs
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 6 cups chicken broth (homemade or store-bought)
- 1-2 cups egg noodles or any pasta of your choice
- Salt and pepper, to taste
- 2 tablespoons olive oil (optional, for sautéing)
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- If using a whole chicken, place it in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for about 1-1.5 hours until the chicken is fully cooked. Remove the chicken, let it cool, and shred the meat. Discard the bones and skin.
- If using chicken thighs, just remove any excess fat and proceed to the next step.
- Sauté the Vegetables:
- In a large pot, heat the olive oil (if using) over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
- Add the carrots and celery, and cook for another 5 minutes.
- Add Broth and Seasonings:
- Add the chicken broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce to a simmer. Let it cook for about 15 minutes, until the vegetables are tender.
- Add the Chicken:
- Add the shredded chicken (or chicken thighs if using). Simmer for another 10 minutes.
- Cook the Noodles:
- Add the egg noodles or pasta and cook according to package instructions, usually about 7-10 minutes. If using frozen peas, add them in the last 5 minutes of cooking.
- Season and Serve:
- Season with salt and pepper to taste. Remove the bay leaf. Garnish with fresh parsley if desired.
Enjoy your homemade chicken soup! Feel free to customize with additional veggies or herbs according to your taste.