Description
A comforting and satisfying Chicken Noodle Soup recipe that’s easy to make and perfect for chilly days. Loaded with tender chicken, vegetables, and egg noodles in a flavorful broth, this homemade soup is a classic favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
For the Chicken Noodle Soup:
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute more.
- Pour in the chicken broth and add the thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8–10 minutes.
- Taste and adjust seasoning as needed. Garnish with fresh parsley if desired and serve hot.
Notes
- For a richer flavor, use homemade chicken stock and include a bay leaf while simmering (remove before serving).
- Leftovers store well in the refrigerator for 3–4 days, but the noodles may absorb liquid, so you might need to add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 55 mg
