Description
A comforting and easy homemade chicken noodle soup recipe that can be made in just 30 minutes, featuring tender chicken, fresh vegetables, and wide egg noodles simmered in a flavorful broth.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
Broth and Seasonings
- 2 tablespoons olive oil
- 64 ounces 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- Salt, to taste
- Black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles
- 2 cups shredded cooked chicken (rotisserie or leftover chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat Oil and Sauté Vegetables: To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat. Add the carrots, celery, and onion and sauté for about 7 minutes, stirring intermittently, until the vegetables begin to soften.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional 1 to 2 minutes until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, then let it simmer gently for about 5 minutes until the vegetables are fork-tender. Add additional broth or water if brothier soup is desired.
- Cook Noodles: Add the egg noodles to the boiling soup and cook for about 10 minutes, or until the noodles are soft and cooked through. Add water if the liquid level is too low during cooking.
- Add Chicken and Finish Soup: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through. Taste and adjust seasoning with salt, pepper, and herbs as needed. Remove bay leaves before serving.
Notes
- Storage: Keep soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- Reheat gently in the microwave or on the stovetop.
- Noodles will continue to absorb broth over time, so the soup may thicken or have less liquid when reheated; add extra broth or water to loosen it.
- Adding lemon juice brightens the flavor but is optional.
- Season salt carefully depending on the saltiness of the broth and chicken used.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
