Description
Warm up with a comforting bowl of homemade Easy Chicken Noodle Soup. This quick recipe is perfect for a weeknight dinner, full of tender chicken, wholesome vegetables, and flavorful broth.
Ingredients
Scale
For the Chicken Noodle Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups egg noodles (or any short pasta)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and sauté for 3–4 minutes until soft and translucent.
- Stir in garlic, carrots, and celery, and cook for another 3–5 minutes.
- Pour in the chicken broth and add the shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil.
- Add the egg noodles and cook uncovered for 8–10 minutes, or until the noodles are tender. Remove the bay leaf.
- Stir in lemon juice for brightness, if using. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Notes
- To save time, use pre-chopped veggies and rotisserie chicken.
- This soup stores well in the fridge for up to 4 days and can be frozen (store without noodles to prevent mushiness when reheated).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
