Description
This classic Chicken Noodle Soup recipe is a comforting, hearty dish perfect for any day. Made with tender shredded chicken, wholesome vegetables, and egg noodles simmered in a flavorful low-sodium chicken broth, this soup offers warmth and nourishment in every bowl. Easy to prepare on the stovetop, it is ideal for a quick family meal or when you need a soothing homemade remedy.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Main Ingredients
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups egg noodles
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for 5–6 minutes until the vegetables begin to soften, releasing their flavors.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn the garlic to maintain its aromatic qualities.
- Simmer Broth and Chicken: Pour in the low-sodium chicken broth and bring the mixture to a boil. Add the shredded cooked chicken along with dried thyme, dried parsley, salt, and black pepper. Reduce the heat and let the soup simmer gently for 10 minutes, allowing flavors to meld.
- Cook Noodles: Stir in the egg noodles and continue cooking for 6–8 minutes, or until the noodles are tender but not mushy, absorbing the flavors of the broth.
- Finish and Serve: Taste the soup and adjust seasoning as needed. If using, stir in the juice of half a lemon to add a bright, fresh note. Serve hot, garnished with chopped fresh parsley for a vibrant finish.
Notes
- You can use uncooked chicken breasts by simmering them in the broth for 20 minutes, shredding them afterward before adding the noodles.
- Swap egg noodles for gluten-free pasta or rice to accommodate dietary preferences or restrictions.
- This soup stores well in the fridge for 3–4 days, making it perfect for meal prep.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
