Description
A comforting and hearty Homemade Chicken Noodle Soup recipe that’s perfect for chilly days or when you’re feeling under the weather. This classic soup is loaded with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (from rotisserie or boiled chicken breast)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 6 ounces egg noodles
Optional for Garnish:
- Fresh parsley
Instructions
- Heat Olive Oil: In a large pot over medium heat, heat the olive oil.
- Sauté Vegetables: Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften.
- Add Broth: Pour in the chicken broth and bring to a boil.
- Season and Simmer: Add the shredded chicken, bay leaf, thyme, parsley, salt, and pepper. Reduce heat and simmer for 15 minutes.
- Cook Noodles: Add the egg noodles and cook for an additional 8–10 minutes, or until tender.
- Final Touches: Remove the bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth or add a splash of lemon juice before serving.
- This soup stores well and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 4g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
