Description
A comforting and classic homemade chicken noodle soup, perfect for family dinners or when you need a heartwarming meal. This recipe features tender chicken, hearty noodles, and fresh vegetables in a savory broth, ready in under an hour.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked chicken
- 2 cups uncooked egg noodles
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle in thyme, rosemary, bay leaf, salt, and pepper. Pour in the chicken broth. Bring to a gentle boil, then reduce heat. Simmer uncovered for 15 minutes so the flavors meld together.
- Stir in the shredded chicken and egg noodles. Cook for about 10 minutes until the noodles are just tender.
- Taste the soup and adjust seasonings if needed. Remove the bay leaf. Sprinkle with fresh parsley, then ladle into bowls.
Notes
- Use rotisserie chicken for added flavor and to save time.
- Avoid overcooking the noodles; add them towards the end of cooking.
- For gluten-free, use gluten-free noodles and broth.
- Freeze without noodles for longer storage; add fresh noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 0g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg