Homemade chicken soup with vegetables and noodles — a warming autumn recipe

Chicken soup is one of the most beloved dishes of home cooking — simple, nourishing and always warming. This classic recipe combines rich chicken broth with sweet carrots, aromatic celery and tender noodles, creating a complete dish the whole family will love.

INGREDIENTS (for 6 people): 1 whole chicken (about 1.5 kg) or 800 g bone-in chicken thighs; 3 litres of water; 3 carrots, sliced; 3 celery stalks, cut into pieces; 1 large onion, quartered; 3 garlic cloves; 150 g soup noodles; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon dried thyme; fresh parsley, finely chopped; salt and black pepper, to taste; juice of half a lemon (optional).

PREPARATION STEPS: Place the chicken and 3 litres of cold water in a large pot. Add the onion, garlic, bay leaves and 1 teaspoon of salt. Bring to a boil, then lower the heat and skim off the foam that gathers on the surface. Simmer on low heat for about 45–50 minutes, until the meat is tender and comes easily off the bone.

Take the chicken out of the pot. Strain the broth through a sieve to clear it, then return it to the pot. Add the carrots, celery, thyme and a little pepper. Cook for 15 minutes, until the vegetables soften.

Meanwhile, remove the bones and skin from the chicken meat and shred or cut the meat into small pieces. Add the noodles to the soup and cook for 6–8 minutes, according to the package instructions. Return the shredded meat to the pot and adjust the flavour with salt, pepper and lemon juice. Sprinkle with fresh parsley and serve hot.

Preparation time: 15 minutes | Cooking time: about 60 minutes | Servings: 6