Chicken Noodle Soup
This comforting Chicken Noodle Soup is a timeless classic made with tender chicken, hearty vegetables, and egg noodles in a flavorful broth. Perfect for cozy days or when you're feeling under the weather.
Equipment
- Large pot or Dutch oven
- Ladle
- Knife and cutting board
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 medium onion Chopped.
- 2 carrots Sliced.
- 2 celery stalks Sliced.
- 2 cloves garlic Minced.
- 8 cups chicken broth Low-sodium preferred.
- 2 cups cooked shredded chicken Rotisserie or leftover chicken works great.
- 2 cups egg noodles Or pasta of choice.
- ½ tsp dried thyme
- ½ tsp dried parsley
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth, and bring to a boil. Add dried thyme, parsley, salt, and pepper.
- Reduce heat to a simmer and add the egg noodles. Cook for about 10 minutes or until noodles are tender.
- Stir in the shredded cooked chicken and let heat through for another 5 minutes. Adjust seasoning to taste.
- Serve warm with fresh parsley or a squeeze of lemon if desired.
Notes
This soup stores well in the fridge for 3–4 days. For freezer-friendly meals, cook the noodles separately and add them when reheating to prevent sogginess.