Description
Classic Chicken Noodle Soup is a comforting, homemade soup featuring tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables in a flavorful low-sodium chicken broth. This easy stovetop recipe is perfect for a cozy meal any day of the year.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Broth & Seasonings
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional)
Protein & Pasta
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups wide egg noodles
Garnish
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 6 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn.
- Add Broth and Seasonings: Pour in the chicken broth and bring it to a boil. Add the dried thyme, dried parsley, salt, and black pepper, stirring to combine well.
- Cook Noodles: Add the wide egg noodles to the pot and cook for 8 to 10 minutes until they are tender but not mushy.
- Add Chicken and Simmer: Stir in the shredded cooked chicken and simmer for another 3 to 4 minutes until the chicken is heated through thoroughly.
- Finish and Serve: Optional: Stir in the juice of half a lemon to brighten the flavors. Adjust seasoning to taste. Garnish with chopped fresh parsley and serve hot.
Notes
- Use homemade chicken broth if possible for a richer and more authentic flavor.
- To prevent soggy noodles when making soup ahead, cook noodles separately and add them just before serving when reheating.
- A pinch of red pepper flakes can be added for a subtle warmth and added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 3g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
