Description
This classic Chicken Noodle Soup is warm, comforting, and perfect for chilly days. Packed with tender chicken, cozy egg noodles, and aromatic vegetables simmered in a flavorful broth, it’s a nourishing bowl of goodness that’s both easy and satisfying.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups egg noodles, uncooked
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large soup pot or Dutch oven over medium heat and add the olive oil.
- Add the diced onion, sliced carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and add the bay leaves and dried thyme. Stir everything together gently.
- Bring the mixture to a gentle boil, then reduce to a simmer. Add the shredded chicken and simmer for 10–15 minutes to allow the flavors to blend.
- Add the egg noodles and cook for 6–8 minutes or until tender but not mushy.
- Season with salt and pepper to taste. Remove the bay leaves and stir in the fresh parsley.
- Ladle the soup into warm bowls and serve immediately. Add more parsley if desired.
Notes
- Use rotisserie chicken to save time.
- For a richer broth, simmer with a piece of bone-in chicken and remove it before serving.
- To make ahead, cook noodles separately and add them when reheating.
- Add a splash of lemon juice before serving to brighten the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 880mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg