Description
Warm up with this cozy homemade chicken noodle soup. Hearty, nourishing, and easy to make—your ultimate comfort food classic!
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried parsley (plus more for garnish)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 3 cups cooked shredded chicken (rotisserie or boiled chicken works)
- 8 ounces egg noodles (or any wide noodles)
- Optional: squeeze of lemon juice for brightness
Instructions
1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes, until softened. Stir in garlic and cook 1 more minute.
2. Pour in chicken broth. Add bay leaves, thyme, parsley, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat to simmer for 15 minutes so the flavors blend.
3. Stir in shredded chicken and noodles. Cook until the noodles are tender, about 8–10 minutes (check package directions).
4. Remove bay leaves. Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
5. Ladle into bowls, garnish with fresh parsley, and enjoy warm with crusty bread.
Notes
For a richer broth, simmer chicken bones or a whole chicken in water for 45 minutes before starting the recipe.
If making ahead, cook the noodles separately and add them when serving to prevent them from getting mushy.
This soup also freezes well (without noodles).
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg