Description
This classic chicken noodle soup recipe offers the ultimate comfort food experience with tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful chicken broth. Perfect for chilly days or when you need a warm, nutritious meal, this easy-to-make soup is ready in just 35 minutes and serves six.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably low sodium)
Chicken and Seasoning
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Noodles and Garnish
- 2 cups egg noodles
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally until the vegetables are softened and fragrant.
- Add Broth and Boil: Pour in the chicken broth and increase the heat until the mixture comes to a boil.
- Season and Simmer: Stir in the dried thyme, dried oregano, salt, and black pepper. Add the shredded cooked chicken to the pot, then reduce the heat to a gentle simmer. Let everything cook together for 10 minutes to allow the flavors to meld.
- Cook Noodles: Add the egg noodles to the simmering soup and cook for 8 to 10 minutes or until the noodles are tender but still hold their shape.
- Adjust Seasoning and Garnish: Taste the soup and adjust the salt and pepper as needed. Just before serving, stir in the chopped fresh parsley for a burst of freshness and color.
- Serve: Ladle the hot soup into bowls and serve with crusty bread or crackers on the side for a complete and comforting meal.
Notes
- Use low sodium chicken broth to control salt content.
- Rotisserie chicken adds convenience and extra flavor.
- Fresh parsley can be substituted with fresh thyme or basil for variation.
- Egg noodles can be replaced with gluten-free noodles if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to preserve the texture of the noodles.
