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This isn’t just chicken noodle soup, it’s a warm hug in a bowl. Perfect for chilly days, or when you just need a little extra comfort. Watch how to make the easiest, most flavorful soup that will have your whole family asking for seconds (or thirds!).

Recipe:
2 chicken breasts or thighs (boiled or rotisserie will give you better texture, but you can cube and cook straight into soup if in a hurry)
1 onion diced small
1 carrot diced very small
1 stick celery diced small
2 cloves garlic minced
8 cups chicken broth or stock
6-8 oz egg noodles
1 Tbsp fresh thyme leaves
2 Tbsp olive oil
Salt
Fresh cracked black pepper
parsley for garnish
*optional 2 cups chicken bone broth
*optional 1/2 tsp red pepper

Prepare vegetables and chicken (be sure chicken cooks to 165F internal)
Bring dutch oven to medium heat and add olive oil.
Add carrots, celery, and onion and cook until onion translucent.
Add garlic and cook for another 60 seconds or until aromatic.
(If chicken is uncooked add now, and mix with ingredients for around 1 min, if already cooked add after broth.)
Add broth, deglaze and bring to boil, reduce immediately to simmer.
Add thyme ( and chicken if precooked)
Add salt, pepper, and red pepper to taste.
Let simmer on low for at least 20 minutes.
Enjoy!

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