We're making homemade chicken noodle soup.

Every time we think about this soup, we want to make it.

It's pure comfort food.

Thankfully, our recipe is so easy, you can even make it tonight.

To start, we need some veggies: Just chop an onion, peeled carrots, and celery.

We keep everything similar in size, but don't worry too much about the shape.

It's okay if the soup looks a bit rustic.

In fact, we kind of prefer it.

You can add other vegetables, too.

Fennel, leeks, turnips, and even winter squashes would all be excellent.

Since we're still at the cutting board, now is a good time to mince garlic.

You need about a tablespoon.

Okay, now over to the stove.

Melt some butter in a large pot over medium heat.

When it's bubbling, add the onions, carrots, and celery,

and then cook until they soften a bit.

Now, it's time for some more flavor.

Stir in the garlic, a couple of bay leaves, and fresh thyme.

After stirring the garlic around the pan a few times, pour in chicken stock.

We're using homemade, but good quality store-bought stock works, too.

It's time for the chicken!

Take about a pound of skinless, boneless chicken thighs and submerge them into the simmering soup.

Partially cover the pot with a lid, and then cook at a low simmer until the chicken is cooked through, about 20 minutes.

Cooking the chicken this way adds flavor to the soup and keeps the chicken tender.

When the chicken is done, take it out and shred it or chop it into bite-size pieces.

Now, add the noodles.

These are egg noodles, but any type of pasta will work.

When the noodles are cooked, take out the bay leaves and thyme, and then slide the chicken back into the soup.

Season to taste and then serve with a handful of fresh chopped parsley stirred into the soup.

And that's it! Comforting, ultra-satisfying chicken noodle soup from scratch done in about 40 minutes.

We hope you make this one. It's one of our favorites.

Enjoy!

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