Description
This comforting Chicken Noodle Soup is a classic homemade recipe perfect for chilly days or when you need a soothing meal. Made with tender shredded chicken, fresh vegetables, flavorful herbs, and tender egg noodles, this hearty soup is both nourishing and easy to prepare.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
Main Ingredients
- 3 cups cooked, shredded chicken (rotisserie or cooked chicken breast)
- 2 cups egg noodles (or any preferred pasta)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until the onions become translucent and fragrant, about 3-5 minutes.
- Add Vegetables: Stir in the sliced carrots and celery, sautéing for about 5 minutes until the vegetables begin to soften but retain some crunch.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring the mixture to a rolling boil over medium-high heat.
- Season the Soup: Add salt, black pepper, dried thyme, and bay leaves to the boiling broth. Stir well to incorporate all the flavors.
- Simmer: Reduce the heat to low and let the soup simmer for about 10 minutes, allowing the vegetables to become tender and the flavors to meld.
- Cook Chicken and Noodles: Add the shredded chicken and egg noodles to the pot. Continue cooking for an additional 10-15 minutes, or until the noodles are tender and the chicken is heated through.
- Remove Bay Leaves: Carefully remove and discard the bay leaves from the soup before serving.
- Garnish and Serve: Stir in fresh parsley if desired and ladle the hot soup into bowls to serve immediately.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- You can substitute egg noodles with any preferred pasta like fusilli or macaroni.
- Leftover cooked chicken, such as from a rotisserie bird, works great to save time.
- To make it gluten-free, use gluten-free noodles.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
