Description
This classic Chicken Noodle Soup recipe is a comforting and easy-to-make dish perfect for chilly days or when you need a warm remedy. Made with tender shredded chicken, flavorful vegetables, and egg noodles simmered in a savory broth, it’s a hearty and satisfying soup that the whole family will enjoy.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Protein and Seasoning
- 2 cups cooked shredded chicken (from rotisserie or boiled chicken)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Noodles and Garnish
- 2 cups egg noodles
- 1 tablespoon lemon juice (optional)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the shredded cooked chicken along with dried thyme, dried parsley, bay leaf, salt, and pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
- Cook Noodles: Add the egg noodles to the pot and continue cooking for 8–10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: Remove the bay leaf from the soup. Stir in lemon juice if using to brighten the flavors. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley and serve hot.
Notes
- Use leftover roast chicken or rotisserie chicken to save time without sacrificing flavor.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice.
- The soup stores well in the refrigerator and actually tastes better the next day after the flavors have melded.
