Description
Classic Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful chicken broth with herbs. Perfect for a cozy meal, this easy-to-make soup warms you up and satisfies with traditional American flavors.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
Protein
- 2 cups shredded cooked chicken (from rotisserie or boiled)
Pasta
- 6 oz egg noodles
Garnish (Optional)
- 2 tbsp chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5–6 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Chicken: Pour in the chicken broth, add the shredded cooked chicken, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15 minutes to allow flavors to meld together.
- Cook Noodles: Add the egg noodles to the simmering soup and cook for 6–8 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: Remove the bay leaf, stir in fresh parsley if using, and adjust seasoning with additional salt and pepper if needed. Serve the soup warm.
Notes
- For extra richness, stir in a splash of lemon juice or a pat of butter just before serving.
- This soup freezes well; omit the noodles before freezing and add them fresh when reheating.
