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Chicken Prep Time: Whether you go for the breast or thighs, make sure to cut them into bite-sized pieces—or leave the thighs whole if you’re feeling rustic. Your choice!
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Searing the Bird: Drizzle some oil in a grand Dutch oven or a large saucepan, then heat it to medium. Lay the chicken pieces carefully into the hot oil. Brown them until they’re as golden as an autumn leaf—about 5 minutes. Then remove them and set aside, because they’ll be back!
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Veggie Sauté: In the same pot—no need for extra dishwashing—throw in your chopped onion, minced garlic, carrot rounds, and celery slices. Sauté until the kitchen smells like heaven and the veggies are soft, usually around 5 minutes.
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Broth and Seasoning Fusion: Pour in that rich chicken broth and water. Sprinkle in your bay leaf, thyme, and parsley. Don’t forget the salt and pepper. Give it a good stir; you want those flavors mingling.
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Boil & Simmer: Raise the heat to bring your pot of comfort to a rolling boil. Then, cut the heat back down, letting it simmer for 20 minutes. This will make sure the flavors are more married than a couple celebrating their golden anniversary.
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Noodle Business: As your soup is cooking up its flavors, separately boil those egg noodles according to the package’s wisdom. Once done, drain and set them aside. They’re the last-minute heroes in this saga.
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Chicken’s Second Coming: Remember the chicken set aside? Now is their moment of glory. Back into the pot they go. Simmer until the chicken is so tender it practically melts in your mouth, about 10 more minutes.
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Noodles & Finishing Touches: Once the bay leaf has done its duty, fish it out and toss it. Stir in the cooked noodles. Taste. Need more salt or pepper? Adjust accordingly.
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Serve It Up: Ladle this piping hot, soul-soothing Chicken Noodle Soup into bowls and serve right away. Enjoy every comforting spoonful!
