Description
This easy homestyle chicken noodle soup is a comforting and hearty recipe perfect for chilly days or whenever you’re craving a classic, warm meal. Made with tender shredded chicken, wide egg noodles, fresh vegetables, and fragrant herbs, it offers a flavorful and nourishing experience that’s quick to prepare and sure to satisfy the whole family.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Protein and Noodles
- 2 cups cooked, shredded chicken
- 2 cups wide egg noodles
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, stirring occasionally to prevent burning.
- Cook Aromatics and Veggies: Add the minced garlic, sliced carrots, and celery to the pot. Cook for an additional 3-4 minutes until the vegetables begin to soften and become fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and stir in the dried thyme, dried parsley, bay leaf, salt, and pepper. Increase the heat and bring the mixture to a boil.
- Simmer with Chicken: Reduce the heat to low to maintain a gentle simmer. Add the shredded cooked chicken and let the soup cook for 10 minutes, allowing the flavors to meld and the chicken to heat through.
- Cook Noodles: Add the wide egg noodles to the soup. Cook according to the package instructions, generally 8-10 minutes, until the noodles are tender but still firm to the bite.
- Finish and Serve: Remove the bay leaf, adjust seasoning with additional salt and pepper to taste. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot for a cozy meal.
Notes
- You can use rotisserie chicken as a convenient shortcut to expedite preparation.
- For a gluten-free version, substitute the egg noodles with gluten-free pasta.
- Adjust the thickness of the soup by adding more or less chicken broth based on your preference.
- Fresh herbs can be substituted for dried; if using fresh, add them towards the end of cooking to preserve their flavor.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
