This comforting soup is packed with tender chicken and hearty egg noodles, perfect for warming you up on a chilly day. Easy to make and full of flavor, it’s sure to become a family favorite in no time.
Start by bringing the chicken stock, whole garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Once it’s boiling, lower the heat and let it simmer, covered, for about 35 minutes so all those flavors can meld together. After that, fish out the garlic, peppercorns, and bay leaf from the broth.
Next, add the chopped onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and some black pepper to the pot. Let everything cook gently over medium-low heat until the carrots are nice and tender, which should take around 18 minutes.
Turn the heat up just enough to bring the soup to a gentle boil, then stir in the egg noodles and corn. Cook until the noodles are tender but still have a bit of bite—about 8 minutes. Don’t forget to remove the thyme bundle before moving on.
Finally, stir in the cooked chicken and cream, then let the soup simmer for another 3 minutes just to warm everything through. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!
- Use bone-in chicken for a deeper, richer broth.
- Skim off any foam while simmering to keep the broth clear.
- Add fresh herbs like thyme or parsley at the end for a burst of freshness.
This soup is comforting and full of rich flavors that warm you up on a chilly day. The tender chicken and soft egg noodles make it a satisfying meal that feels homemade and nourishing.
Serve with crusty bread or a simple green salad to balance the richness. A sprinkle of grated Parmesan or a squeeze of lemon can add extra brightness to each bowl.
Let the soup cool before storing it in airtight containers. It keeps well in the fridge for up to 3 days and freezes nicely for up to 3 months. Reheat gently to avoid overcooking the noodles.
