Description
This Classic Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender shredded chicken, vibrant vegetables, and perfectly cooked egg noodles simmered in a flavorful chicken broth. It’s an easy-to-make, nourishing meal ideal for chilly days or when you need a warm, satisfying dish.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base and Seasonings
- 1 tablespoon olive oil
- 8 cups chicken broth (low sodium)
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Protein and Pasta
- 2 cups cooked shredded chicken (from rotisserie or poached)
- 6 ounces egg noodles (about 3 cups)
Garnish
- Chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are slightly softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and add shredded chicken, dried parsley, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10–15 minutes to allow the flavors to meld together.
- Cook Noodles: Add the egg noodles to the pot and cook for 6–8 minutes, or until the noodles are tender but still firm to the bite. Remove the bay leaf.
- Finish and Serve: Stir in lemon juice if using and adjust seasoning to taste. Serve the soup hot, garnished with fresh chopped parsley.
Notes
- You can use uncooked chicken breast or thighs by adding them at the beginning and simmering until fully cooked before shredding the meat.
- Swap egg noodles for any pasta you have available for a different texture.
- This soup is great for meal prep and freezes well, but for best texture, omit the noodles when freezing and add freshly cooked noodles when reheating.
- 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
