Description
This classic Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for chilly days or when you need a warm, nourishing meal. Made with tender shredded chicken, fresh vegetables, and egg noodles in a flavorful low-sodium chicken broth, it’s both satisfying and wholesome.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups egg noodles
Finishing Touches
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 5–6 minutes until the vegetables begin to soften, enhancing their natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a boil to combine all the flavors.
- Season: Add dried thyme, dried parsley, salt, and black pepper. Stir well to evenly distribute the herbs and seasonings.
- Cook Noodles: Stir in the egg noodles and cook for 8–10 minutes until they are tender but not mushy.
- Add Chicken: Mix in the shredded cooked chicken and simmer for another 3–4 minutes until the chicken is heated through.
- Finish with Lemon: Squeeze in the juice of half a lemon if using, to add a bright, fresh flavor. Taste and adjust seasoning as needed.
- Garnish and Serve: Garnish with chopped fresh parsley and serve the soup hot for the best comforting experience.
Notes
- Use homemade chicken broth for richer flavor and more nutrition.
- This soup freezes well; to maintain noodle texture, cook noodles separately when reheating.
- Add a pinch of red pepper flakes for a mild spicy kick.
- Substitute egg noodles with gluten-free pasta for gluten-free variation.
- To reduce sodium, use unsalted or low-sodium broth and adjust salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 3g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
