Description
A comforting and classic chicken noodle soup made with tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful homemade broth. Perfect for a cozy meal or soothing a cold.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth & Seasoning
- 8 cups low sodium chicken broth
- 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 & Pasta
- 1 tablespoon olive oil
- 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 the vegetables are slightly softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, then add the shredded chicken, dried parsley, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 10–15 minutes so the flavors meld together.
- Cook the Noodles: Add the egg noodles to the pot and cook for 6–8 minutes or until the noodles are tender. Remove the bay leaf. Stir in the lemon juice if using, then taste and adjust the seasoning with additional salt or pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for best flavor and warmth.
Notes
- You can use uncooked chicken breast or thighs instead of pre-cooked. Add them at the beginning and simmer until fully cooked before shredding.
- Swap egg noodles for any pasta you have available such as rotini or shells.
- This soup is great for meal prep and freezes well, just omit the noodles if freezing and add fresh when reheating.
- For a thicker broth, reduce the amount of chicken broth slightly or add a cornstarch slurry at the end.
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
