This Homemade Chicken Noodle Soup offers more than just a taste of home-cooked comfort; it’s a potent blend of nutrients designed to boost your immune system. Made with wholesome ingredients and a heartfelt touch, this soup is the perfect way to warm up on a rainy day or nurse a cold. Its delightful aroma and savory flavors will fill your kitchen with warmth. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and rewarding.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: About 2.1 liters (9 cups)
Ingredients:
Olive oil: 45 ml (3 tablespoons)
Onion, chopped: 1 large (about 150 grams)
Leek, sliced into half moons: 1 large (about 100 grams)
Celery, chopped: 2 ribs (about 100 grams)
Carrots, diced: 2 medium (about 130 grams)
Garlic, minced: 5 cloves (about 15 grams)
Bay leaves: 2
Ground coriander: 2 teaspoons (4 grams)
Dried thyme: 2 teaspoons (2 grams) or fresh thyme: 30 grams (2 tablespoons)
Bone-in chicken thighs: 900 grams (2 pounds)
Chicken broth, low sodium: 1.9 liters (8 cups)
Salt: 2 teaspoons (adjust to taste)
Black pepper: ½ teaspoon
Uncooked egg noodles: 113 grams (4 ounces)
Fresh parsley, chopped: 60 ml (¼ cup)
Lemon juice or apple cider vinegar: 30–45 ml (2–3 tablespoons)
Directions:
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