Description
A warm and comforting Classic Chicken Noodle Soup made with tender shredded chicken, fresh vegetables, and flavorful herbs simmered in a savory chicken broth, perfect for a cozy meal or to soothe the soul.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Chicken and Seasoning
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Finishing Touches
- 2 cups egg noodles
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté for 5–6 minutes, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Simmer Broth and Chicken: Pour in the chicken broth and bring to a boil. Add shredded chicken, thyme, parsley, salt, and pepper. Reduce heat to a simmer and cook for 10 minutes to develop flavors.
- Cook Noodles: Add the egg noodles and cook for 6–8 minutes, or until noodles are tender.
- Finish Soup: Stir in lemon juice if using. Taste and adjust seasoning if needed.
- Serve: Serve hot, garnished with fresh parsley if desired.
Notes
- For a homemade chicken option, uncooked chicken breasts can be simmered in the broth for 20 minutes, then removed, shredded, and added back to the soup.
- Use gluten-free noodles or brown rice noodles as a substitution if desired.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
