Chicken Noodle Soup

Ingredients

• 1 1/2 lb boneless chicken thighs
• 8 cups low-sodium chicken broth
• 2 cups water
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 oz egg noodles
• 1 tsp dried thyme
• 2 tbsp chopped fresh dill
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes until the vegetables begin to soften.
2. Step 2.Add garlic and thyme and cook for about 30 seconds until fragrant.
3. Step 3.Pour in the chicken broth and water, then add the bay leaf. Bring the liquid to a gentle simmer.
4. Step 4.Add the chicken thighs and keep the soup at a gentle simmer rather than a hard boil so the meat stays tender.
5. Step 5.Cook for about 20 minutes, or until the chicken is fully cooked and reaches 165°F in the thickest portion.
6. Step 6.Transfer the chicken to a plate and let it cool enough to handle. Keep the broth simmering gently.
7. Step 7.Add the egg noodles to the broth and cook according to the package directions until tender but not mushy.
8. Step 8.Shred or slice the cooked chicken into bite-size pieces and return it to the pot.
9. Step 9.Remove the bay leaf, stir in fresh dill, and season the soup with salt and black pepper to taste.
10. Step 10.Serve hot in bowls. Cool leftovers promptly and refrigerate in a covered container; if storing for several days, expect the noodles to absorb some broth.