Description
Nothing beats the comfort of a warm bowl of homemade chicken noodle soup. Packed with tender chicken, hearty vegetables, and comforting noodles in a flavorful broth, this soup is perfect for chilly nights or when you’re feeling under the weather. Simple, cozy, and always satisfying.
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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6 cups chicken broth
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 1/2 cups egg noodles
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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Salt and pepper to taste
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2 bay leaves
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1 tablespoon fresh parsley, chopped (optional, for garnish)
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1 tablespoon fresh lemon juice (optional, for a bright flavor)
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
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Add minced garlic and cook for 1 more minute, stirring frequently.
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Pour in the chicken broth and add shredded chicken, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
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Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to let the flavors meld.
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Add egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.
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Remove the bay leaves and discard them.
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Stir in fresh parsley and lemon juice (if using) before serving for added brightness.
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Serve hot and enjoy!
Notes
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For a heartier soup, you can add extra vegetables like peas or corn.
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If you have leftover turkey or rotisserie chicken, this is a great recipe for using it up!
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You can substitute gluten-free noodles if needed for a gluten-free version.
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This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, Chicken
- Method: Stovetop
- Cuisine: American