📖 Instructions

1. First, gather your ingredients. Make sure your chicken is thawed completely and patted dry, and chop your onions and carrots into small, roughly equal pieces. This ensures even cooking.
2. Next, grab your large pot and place it on the stovetop over medium heat. Add a tablespoon of olive oil, and let it heat up for about a minute. Add your chopped onions and carrots to the pot. Now, sauté them until they soften—around five to seven minutes. Don't burn them, though!
3. Add your chicken to the pot. Stir it around to make sure it gets coated with the onion and carrot goodness. Then, pour in eight cups of your favorite chicken broth, and give the pot a good stir. Bring the broth to a gentle boil, then reduce the heat to a simmer.
4. Now, add your noodles. Make sure to stir them in carefully, to stop them from sticking together. You should be working with a large enough pot so the noodles are swimming and not crammed together. Once the noodles are tender and cooked through, carefully remove them from the broth using a colander.
5. Gently shred your chicken once it's fully cooked, discarding any excess skin or bone. Remember, safety first, check the internal temperature.
6. Return the cooked noodles to the pot with the broth and chicken. Season generously with salt and pepper, or your favorite herbs and spices (I like a pinch of thyme and a dash of paprika). Stir everything up so the flavors all mingle happily. And that's it. You did it.
7. Serve it hot, straight away. You can add a little fresh parsley or chives for extra color and flavor. Enjoy your cozy and comforting chicken noodle soup!