Ultra-Satisfying Chicken Noodle Soup

This was so very good! Y'all, I'm all for the easy way out... I used the pre-made chicken, from the bags, 4 cups egg noodles, basil in place of bay leaves, and no one here likes celery so I added asparagus from a can. Delish!! Will def make again.

Fairly quick and easy. Plenty of flavour.

Good recipe.

This was pretty good! I measured the herbs with my heart lol turned out yummy.

This soup has been requested several times from my family since I’ve made it. Delicious and easy. Great comfort soup especially when you’re feeling under the weather

Very good and easy! Classic chicken noodle soup.

Recovery food, no onions or garlic. Used a can of Potts chicken stock and 2 nests of rice noodles. Added a small sweet potato.

Heel erg lekker...had geen noodles, heb cappelini gebruikt.

Perfect. I added too many noodles, the recipe amount is better (don't use the whole package)

This turned out FANTASTIC! I added zuchinni, purple cabbage & mushrooms to it for more vegetables. I also used two large chicken breast's instead of the thighs. It was so good... Definitely will make this again.

Change carrots to 6 and celery to 6. Added mushroms, seasoned pepper & grilling season vegetables. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve. NUTRITION PER SERVING: Serving Size 1/6 of the recipe / Calories 298 / Total Fat 11.4g / Saturated Fat 4.4g / Cholesterol 97.7mg / Sodium 748.7mg / Carbohydrate 22.9g / Dietary Fiber 1.7g / Total Sugars 7.5g / Protein 24.8g

Don't forget crackers

Good and simple to make

Added chicken bouillon to season

Turned out super great! i do recommend using sea salt instead of just regular salt, its more flavorful!

Delicious!

Used gluten free noodles instead turned out great

Use chicken thighs where possible not chicken breast