Description
This classic homemade chicken noodle soup is warm, comforting, and full of flavor. Made with tender chicken, hearty vegetables, and egg noodles, it’s the perfect meal for a cold day or when you’re feeling under the weather. Plus, it’s easy to make and comes together in about an hour!
Ingredients
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- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (or stock)
- 2 cups cooked chicken, shredded (rotisserie works well)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 6 oz egg noodles
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Sauté the vegetables – Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the broth and seasonings – Pour in the chicken broth, then add dried thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and let cook for about 15 minutes.
- Add the chicken and noodles – Stir in the shredded chicken and egg noodles. Simmer for another 10 minutes, or until the noodles are tender.
- Finish and serve – Remove the bay leaf and stir in fresh parsley and lemon juice. Taste and adjust seasoning as needed. Serve hot and enjoy!
Notes
- For extra flavor, use homemade chicken broth if available.
- If making ahead, cook the noodles separately and add them just before serving to prevent them from getting mushy.
- You can substitute egg noodles with any pasta of your choice.