Chicken Noodle Soup
- Prepare the Chicken: If you’re using chicken breasts, cut them into small, bite-sized pieces. If using chicken thighs, you can leave them whole or cut them into smaller pieces.
- Brown the Chicken: Heat a small amount of oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, or until it’s browned on both sides. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: In the same pan you used for the chicken, add the 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook for about 5 minutes, or until the vegetables begin to soften.
- Simmer the Soup Base: Pour the 8 cups of chicken broth and 2 cups of water into the pot. Add the 1 bay leaf, 1 tsp dried thyme, and 1 tsp dried parsley. Season with salt and pepper to taste. Stir everything to combine. Bring the soup to a boil, then immediately reduce the heat to a simmer. Let it simmer for 20 minutes to allow the flavors to develop.
- Cook Noodles Separately:
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