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I’ll be sharing a series of soups — both classic soups and creamy soups
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This cozy chicken noodle soup always helps me slow down and feel better

Chicken Noodle Soup (2.5 L / 10.5 cups water)

Servings: 5
Cooking time: ~45 minutes

Ingredients
• Chicken (thighs or drumsticks), cut into small pieces — 1.75 lb / 800 g
• Water — 10.5 cups / 2.5 liters
• Onion — 1 medium
• Carrot — 2 medium
• Celery — 2 stalks / 100 g, sliced
• Egg noodles —2.8 oz (80 g)
• Bay leaf — 2 leaves
• Salt
• Black pepper
• Chicken seasoning — optional, a pinch for color and flavor
• Fresh parsley or dill — ⅓ cup / 12–15 g, chopped

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Instructions
1. Heat a large pot over medium heat.
Add the chicken pieces and lightly brown them, stirring occasionally, until slightly golden.
2. Add the chopped onion, carrot, and celery. Sauté together with the chicken for a few minutes, until the vegetables soften and release aroma.
3. Pour in 2.5 L (10.5 cups) of water. Add bay leaf, salt, pepper, and a pinch of chicken seasoning if desired.
Bring to a boil.
4. Once boiling, reduce the heat to the lowest setting, so the broth barely simmers.
Cover partially and cook for 20 minutes, allowing the flavors to meld while keeping the broth clear and light.
5. Add the noodles and cook for 5 minutes, until they are tender.
6. Stir in fresh parsley or dill, turn off the heat, and let the soup rest for a minute or two before serving.

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Tips for a perfect soup
• Sautéing the chicken and vegetables first adds a rich, golden flavor and aroma
• Cooking gently ensures a clear, beautiful broth
• A squeeze of lemon before serving brightens the flavors


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