Description
Warm, hearty, and filled with tender chicken and vegetables, this classic chicken noodle soup is the ultimate comfort dish for chilly evenings or when you’re under the weather.
Ingredients
For the soup:
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1 tbsp olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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3 carrots, sliced
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2 celery stalks, sliced
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1 tsp dried thyme
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1 tsp dried parsley
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Salt and pepper to taste
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8 cups chicken broth
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2 cups shredded cooked chicken (rotisserie or leftover works great)
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2 cups egg noodles
For garnish (optional):
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Fresh parsley, chopped
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Cracked black pepper
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A squeeze of lemon juice
Instructions
1️⃣ Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-6 minutes until softened.
2️⃣ Season and simmer: Stir in thyme, parsley, salt, and pepper. Pour in the chicken broth and bring to a gentle boil.
3️⃣ Add chicken: Stir in the shredded chicken. Reduce heat and simmer for 10 minutes to let the flavors meld.
4️⃣ Cook noodles: Add the egg noodles and cook for 8-10 minutes or until tender, according to package instructions.
5️⃣ Final touches: Taste and adjust seasoning. For added brightness, squeeze in a little lemon juice if desired.
6️⃣ Garnish and serve: Ladle into bowls, sprinkle with fresh parsley and cracked pepper, and serve warm.
Notes
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Swap egg noodles with gluten-free pasta or rice if needed.
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Make it in a slow cooker for added ease—just add the noodles during the last 15 minutes.
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A whole rotisserie chicken adds depth and saves time.
- Prep Time: 10 min
- Cook Time: 20 min