Description
A comforting and easy-to-make chicken noodle soup recipe that is perfect for warming up on a cold day. This classic soup is packed with vegetables, shredded chicken, and flavorful broth, making it a satisfying and wholesome meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 6 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Sauté vegetables: Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic: Stir in garlic and cook for 30 seconds until fragrant.
- Add broth and seasonings: Pour in chicken broth, then add shredded chicken, thyme, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors develop.
- Cook noodles: Add egg noodles and cook for 6–8 minutes or until tender.
- Finish and serve: Remove bay leaf, stir in fresh parsley, adjust seasoning if needed, and serve hot.
Notes
- For extra richness, consider adding a splash of lemon juice or a pat of butter before serving.
- This soup freezes well without the noodles; just add fresh noodles when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
