Description
A warm, clear, and nourishing chicken soup made with tender chicken, gentle vegetables, and soft egg noodles, perfect for comfort and recovery.
Ingredients
- Whole chicken thighs, 500 g
- Water, 2 liters
- Carrots, 2 medium, sliced
- Celery stalks, 2, sliced
- Onion, 1 medium, chopped
- Garlic cloves, 3 whole and lightly crushed
- Egg noodles, 120 g
- Fresh parsley, 2 tablespoons, chopped
- Salt, 1 teaspoon
- Black pepper, 0.5 teaspoon
Instructions
- Place a large soup pot over medium heat and allow it to warm slightly.
- Add chicken thighs, water, onion, carrots, celery, and garlic to the pot.
- Bring to a gentle simmer and skim off any foam that rises to the surface.
- Lower the heat and let the soup simmer gently for 35 minutes until the chicken is tender.
- Remove the chicken, shred it gently, and return it to the pot.
- Add egg noodles and simmer for another 10 minutes until tender.
- Season with salt and black pepper, then finish with fresh parsley before serving.
Notes
- Keep the heat low to maintain a clear broth.
- Add noodles near the end to avoid overcooking.
- Taste and adjust seasoning just before serving.