Description
A comforting and classic recipe for homemade Chicken Noodle Soup that is perfect for chilly days or when you’re feeling under the weather. This hearty soup is filled with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
Scale
For the Chicken Noodle Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups shredded cooked chicken (from rotisserie or leftover chicken)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups egg noodles
- Optional fresh parsley for garnish
Instructions
- Heat olive oil in a large pot: Over medium heat, sauté onion, garlic, carrots, and celery until softened, about 5–6 minutes.
- Pour in chicken broth and add ingredients: Stir in shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Add egg noodles: Cook for 8–10 minutes until tender. Remove bay leaf, adjust seasoning, and serve hot, garnished with parsley.
Notes
- For a richer flavor, add a splash of lemon juice or chicken bouillon.
- This soup can be stored in the fridge for up to 4 days.
- If preparing ahead, cook noodles separately and add when reheating to maintain texture.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 4g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
