Homemade Chicken Noodle Soup

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth (low-sodium)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup egg noodles
• 1 cup frozen peas
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Season the chicken with salt and black pepper.

2. In a large pot or Dutch oven, heat olive oil over medium heat.

3. Add the chicken to the pot and brown on both sides. Remove from the pot and set aside.

4. In the same pot, add diced onions, sliced carrots, and sliced celery. Sauté until the vegetables are softened.

5. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.

7. Add bay leaves, dried thyme, and dried rosemary to the pot.

8. Return the browned chicken to the pot. Bring the soup to a simmer and let it cook for 20-25 minutes until the chicken is cooked through.

9. Remove the chicken from the pot and shred it with two forks.

10. While shredding the chicken, add egg noodles to the pot and cook according to package instructions.

11. Return the shredded chicken to the pot.

12. Add frozen peas to the pot and let them cook for a few minutes until heated through.

13. Adjust the seasoning with salt and black pepper as needed.

14. Discard the bay leaves.

15. Ladle the Homemade Chicken Noodle Soup into bowls.

16. Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy the warmth and comfort of this homemade classic!