Description
This classic Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for chilly days or when you need a cozy meal. Featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful broth, it’s both nourishing and delicious. Ready in just over 30 minutes, it’s an ideal homemade soup for family dinners or meal prepping.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
Protein and Pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 6 ounces egg noodles (about 3 cups)
Garnish
- Chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and add the cooked chicken, dried parsley, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Cook Noodles: Add the egg noodles and cook for 6–8 minutes, or until the noodles are tender. Remove the bay leaf and stir in lemon juice if using. Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with fresh parsley.
Notes
- If you don’t have pre-cooked chicken, use uncooked boneless chicken thighs or breasts and simmer them in the broth for an extra 15–20 minutes before adding noodles.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice.
- Lemon juice is optional but adds a refreshing brightness to the soup.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
