Classic Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you're under the weather. With tender shredded chicken, hearty egg noodles, and a savory broth, this soup is warm, nourishing, and incredibly easy to prepare.
For the Soup Base
1 tbsp olive oil
1 medium onion (diced)
3 carrots (sliced into rounds)
3 celery stalks (sliced)
3 cloves garlic (minced)
8 cups chicken broth (low-sodium)
2 cups cooked, shredded chicken (rotisserie chicken works well)
For the Noodles
2 cups egg noodles (wide or medium)
1 tsp salt (adjust to taste)
½ tsp ground black pepper
½ tsp dried thyme (optional)
¼ tsp dried oregano (optional)
2 bay leaves
For Garnish
2 tbsp fresh parsley (chopped)
Lemon wedges (optional, for serving)
Sauté the Vegetables
1
- Heat the Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Aromatics:
- Add diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Broth
2
- Add the Liquid:
- Pour in the chicken broth, scraping up any bits from the bottom of the pot for added flavor.
- Season the Broth:
- Add bay leaves, thyme, oregano, salt, and pepper. Stir well to combine.
Cook the Noodles
3
- Simmer:
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer for 10 minutes.
- Add the Noodles:
- Stir in the egg noodles and cook for an additional 6-8 minutes, or until the noodles are tender.
Add the Chicken
4
- Shred the Chicken:
- If not already shredded, pull apart cooked chicken into bite-sized pieces.
- Combine with the Soup:
- Add the shredded chicken to the pot and simmer for another 2-3 minutes to warm it through.
Serve
5
- Garnish:
- Remove the bay leaves from the soup. Stir in freshly chopped parsley for brightness.
- Optional Lemon:
- Serve with lemon wedges for a hint of acidity that brightens the flavors.
Pro Tips
6
- Make It Ahead: Cook the soup base without the noodles and store it in the fridge for up to 3 days. Add noodles when reheating to avoid them becoming soggy.
- Low-Carb Option: Swap egg noodles for spiralized zucchini or omit them entirely for a lighter version.
- Extra Depth: Add a splash of white wine or a Parmesan rind to the broth while simmering for a richer flavor.
Serving Suggestions
7
- Pair with crusty bread or crackers for a complete meal.
- Add a fresh green salad on the side for a balanced meal.
Ingredients
For the Soup Base
1 tbsp olive oil
1 medium onion (diced)
3 carrots (sliced into rounds)
3 celery stalks (sliced)
3 cloves garlic (minced)
8 cups chicken broth (low-sodium)
2 cups cooked, shredded chicken (rotisserie chicken works well)
For the Noodles
2 cups egg noodles (wide or medium)
1 tsp salt (adjust to taste)
½ tsp ground black pepper
½ tsp dried thyme (optional)
¼ tsp dried oregano (optional)
2 bay leaves
For Garnish
2 tbsp fresh parsley (chopped)
Lemon wedges (optional, for serving)
Directions
Sauté the Vegetables
1
- Heat the Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Aromatics:
- Add diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Broth
2
- Add the Liquid:
- Pour in the chicken broth, scraping up any bits from the bottom of the pot for added flavor.
- Season the Broth:
- Add bay leaves, thyme, oregano, salt, and pepper. Stir well to combine.
Cook the Noodles
3
- Simmer:
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer for 10 minutes.
- Add the Noodles:
- Stir in the egg noodles and cook for an additional 6-8 minutes, or until the noodles are tender.
Add the Chicken
4
- Shred the Chicken:
- If not already shredded, pull apart cooked chicken into bite-sized pieces.
- Combine with the Soup:
- Add the shredded chicken to the pot and simmer for another 2-3 minutes to warm it through.
Serve
5
- Garnish:
- Remove the bay leaves from the soup. Stir in freshly chopped parsley for brightness.
- Optional Lemon:
- Serve with lemon wedges for a hint of acidity that brightens the flavors.
Pro Tips
6
- Make It Ahead: Cook the soup base without the noodles and store it in the fridge for up to 3 days. Add noodles when reheating to avoid them becoming soggy.
- Low-Carb Option: Swap egg noodles for spiralized zucchini or omit them entirely for a lighter version.
- Extra Depth: Add a splash of white wine or a Parmesan rind to the broth while simmering for a richer flavor.
Serving Suggestions
7
- Pair with crusty bread or crackers for a complete meal.
- Add a fresh green salad on the side for a balanced meal.
Notes
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