Description
A classic and comforting chicken noodle soup recipe that is easy to make and perfect for any time of the year. This homemade soup is packed with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup:
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups egg noodles, uncooked
- Fresh parsley for garnish
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Cook Soup: Pour in chicken broth and add bay leaves, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in the shredded chicken and uncooked egg noodles. Continue cooking for 8 to 10 minutes, or until the noodles are tender. Remove bay leaves.
- Season and Serve: Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- For extra richness, stir in a squeeze of lemon juice or a splash of cream just before serving.
- This soup freezes well—just leave out the noodles and add them fresh when reheating.
- Substitute gluten-free noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
