Golden Chicken Noodle Soup for Comfort and Wellness

In a large pot, place chicken breasts and cover with 8 cups of water. Add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Skim off any foam that rises to the surface during simmering.

💡 Tip: For a richer broth, consider using bone-in chicken thighs or a whole chicken and simmer for longer.

Remove chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding any solids. You should have about 6-7 cups of broth. Return the strained broth to the pot.

Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces. Add the shredded chicken, diced carrots, celery, and onion to the strained broth in the pot.

Bring the soup to a simmer over medium heat. Cook for about 10-15 minutes, or until the vegetables are tender-crisp.

💡 Tip: Adding harder vegetables like carrots and celery earlier allows them to soften properly.

While the vegetables are simmering, prepare a roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.

Gradually whisk about 1 cup of the hot broth from the soup pot into the roux to create a smooth paste. Pour this mixture back into the main soup pot, whisking to combine.

💡 Tip: This step helps to thicken the soup and create a creamier texture.

Add the egg noodles, minced garlic, remaining 1 tsp of salt, black pepper, chopped dill, and chopped parsley to the soup. Stir well.

💡 Tip: Add fresh herbs towards the end of cooking to preserve their vibrant flavor and color.

Continue to simmer for another 8-10 minutes, or until the noodles are cooked al dente and the soup has thickened to your desired consistency. Taste and adjust seasoning if necessary.

Ladle the hot soup into bowls and serve immediately.