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Comforting Chicken Noodle Soup
This Comforting Chicken Noodle Soup is warm, hearty, and packed with tender chicken, fresh vegetables, and egg noodles in a flavorful homemade broth. Perfect for cold days or when you need a nourishing meal!
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Ladle
Ingredients
For the Soup:
- 1 tbsp olive oil or butter
- 1 small onion diced
- 3 medium carrots peeled and sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups cooked shredded chicken rotisserie or boiled
- 3 cups egg noodles
- 2 tbsp fresh parsley chopped, for garnish
- Juice of ½ lemon optional, for brightness
Instructions
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Simmer the Broth:
- Pour in chicken broth and water.
- Add salt, pepper, thyme, oregano, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the Chicken & Noodles:
- Stir in shredded chicken and egg noodles.
- Simmer for 8-10 minutes until the noodles are tender.
Final Touches & Serve:
- Remove the bay leaf. Stir in fresh parsley and lemon juice (if using).
- Adjust seasoning and serve hot.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth if needed.
Substitutions:
- Use rice or quinoa instead of noodles for a different texture.
- Swap thyme and oregano for Italian seasoning.
- Add spinach or kale for extra greens.
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