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In the world of comfort foods, few dishes are as universally cherished as chicken noodle soup. This beloved staple, often found simmering on the stovetops of countless households, is synonymous with warmth, nourishment, and care. Whether it’s a chilly winter evening or a day when you feel under the weather, a steaming bowl of chicken noodle soup has the remarkable ability to soothe both body and soul. Its rich, savory flavors, combined with the delicate texture of noodles and tender pieces of chicken, make it a timeless favorite across generations.

Hearty Chicken Noodle Soup with Egg Ribbons

Discover the ultimate comfort food with this hearty chicken noodle soup featuring delightful egg ribbons. Perfect for chilly evenings or when you're feeling under the weather, this nourishing dish combines tender chicken, fresh veggies, and egg noodles. The addition of egg ribbons elevates the soup, adding a creamy texture and rich flavor. Follow our step-by-step guide to create a warming meal that brings family and friends together, packed with health benefits and heartwarming memories.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

8 cups low-sodium chicken broth

1 lb boneless, skinless chicken breasts

2 cups egg noodles

3 large eggs

1 cup frozen peas

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

    Add Herbs and Broth: Stir in the dried thyme and oregano, cooking for an additional minute. Pour in the chicken broth and bring to a gentle boil.

      Cook the Chicken: Add the boneless chicken breasts to the pot. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

        Shred the Chicken: Once cooked, remove the chicken from the pot and allow it to cool slightly. Using two forks, shred the chicken into bite-sized pieces.

          Incorporate the Noodles: While the chicken is cooling, add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes.

            Prepare Egg Ribbons: In a small bowl, whisk the eggs. Once the noodles are cooked, slowly drizzle the beaten eggs into the simmering soup, stirring gently to create delicate egg ribbons.

              Add Peas and Chicken: Stir in the shredded chicken and frozen peas, allowing them to heat through for another 2-3 minutes. Season the soup with salt and pepper to taste.

                Garnish and Serve: Remove the pot from heat, and ladle the soup into bowls. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings