Here’s a detailed and unique article about a comforting Chicken Noodle Soup Recipe, with a step-by-step guide:

Classic Homemade Chicken Noodle Soup Recipe

Few dishes can rival the warmth and comfort of a bowl of chicken noodle soup. Perfect for chilly days, when you’re feeling under the weather, or when you simply crave a nourishing, homemade meal, this classic recipe blends tender chicken, hearty vegetables, flavorful broth, and soft noodles into a soul-soothing dish. Here’s a step-by-step guide to make it from scratch.

Ingredients

• For the broth:
  • 1 whole chicken (3–4 lbs) or 4–5 bone-in chicken thighs
  • 10 cups water
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Salt to taste
• For the soup:
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 1 teaspoon dried thyme (or 2 sprigs fresh)
  • 1 teaspoon dried parsley (or 2 sprigs fresh)
  • 2 cups egg noodles (or your favorite pasta)
  • Salt and freshly ground black pepper to taste
  • Optional: a squeeze of lemon juice for brightness

Step-by-Step Method

1. Prepare the Chicken Broth

1. Rinse the chicken thoroughly and place it in a large stockpot.
2. Add 10 cups of water, bay leaves, and black peppercorns.
3. Bring to a gentle boil over medium-high heat.
4. Reduce heat to low and simmer for 45–60 minutes, skimming off any foam that rises to the surface.
5. Once cooked, remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh sieve into another pot, discarding solids. Taste and season with salt.

Tip: Cooking the chicken with the bones adds a rich depth of flavor that store-bought broth can’t match.

2. Sauté the Aromatics

1. In a separate large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add diced onion and sauté for 3–4 minutes until translucent.
3. Add minced garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
4. Stir in thyme and parsley for a fragrant base.

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