Classic chicken noodle soup

• 500 g boneless skinless chicken thighscut into bite-sized pieces
• 2 tbs olive oil
• 1 yellow oniondiced
• 3 carrotssliced into rounds
• 3 celery stalkschopped
• 3 garlic clovesminced
• 1 ½ l store-bought chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 200 g egg noodleswide or medium width
• 1 tsp salt
• ½ tsp black pepper
• 30 g fresh parsleychopped

1. 1

   Heat olive oil in the Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook until golden brown on all sides, about 5-6 minutes total.

2. 2

   Add onion, carrots, and celery to the pot with the chicken. Cook, stirring occasionally, until vegetables start to soften, about 4 minutes.

3. 3

   Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to maintain a gentle simmer.

4. 4

   Add egg noodles to the simmering soup and cook according to package directions, usually 6-8 minutes, until tender but still with a slight bite.

5. 5

   Remove bay leaf and taste soup. Adjust seasoning with additional salt and pepper as needed. Stir in fresh parsley just before serving.

   Tip: The soup will continue to thicken as it sits. Add more broth when reheating leftovers if needed.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.