Description
A comforting and classic recipe for homemade chicken noodle soup that is perfect for chilly days or when you’re feeling under the weather. This soup is hearty, flavorful, and easy to make.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (from rotisserie or boiled chicken)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups egg noodles, uncooked
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and add the shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Add the egg noodles and cook for another 8–10 minutes until the noodles are tender.
- Remove the bay leaf and taste the soup, adjusting seasoning if needed. Garnish with fresh parsley or dill and serve warm.
Notes
- For richer flavor, use a mix of chicken broth and a bit of bone broth.
- If making ahead, cook the noodles separately and add them just before serving to prevent them from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
