Come and Dine restaurant chicken noodle soup recipe
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Ingredients:
1 lb chicken thighs
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp paprika
1/4 tsp cayenne pepper
4 cups chicken broth
8 oz egg noodles
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Instructions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 8 minutes. Remove the chicken from the pot and set aside.
Add the onion, garlic, carrot, and celery to the pot and cook until softened, about 5 minutes. Add the thyme, oregano, paprika, and cayenne pepper and cook for 1 minute longer.
Add the chicken broth and bring to a simmer. Add the chicken back to the pot and add the egg noodles. Cook until the noodles are cooked through, about 10 minutes. Stir in the parsley and season with salt and black pepper to taste.
This soup is perfect for a chilly winter day or any day you need a little comfort. The soup can be made ahead of time and reheated when you’re ready to eat. You can also freeze the soup for up to 3 months