Introduction
There’s something magical about a steaming bowl of homemade chicken noodle soup that store-bought versions just can’t match. This classic comfort food does more than warm you up – it’s packed with tender chicken, perfectly cooked vegetables, and satisfying noodles in a flavorful broth that’s both nourishing and delicious. I’ve refined this recipe over years of making it for my family, and I’m excited to share a version that’s both simple to make and absolutely delicious. Whether you’re fighting off a cold or just craving something comforting, this chicken noodle soup recipe delivers every time.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (low-sodium recommended)
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups cooked, shredded chicken
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Ingredient Notes: You can use rotisserie chicken to save time, or cook and shred your own chicken breasts. For the noodles, while egg noodles are traditional, any pasta shape works well – just adjust cooking time accordingly.
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Pour in the chicken broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes until vegetables are tender.
- Add shredded chicken and egg noodles to the pot. Cook for 6-8 minutes until noodles are tender.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Garnish with fresh parsley if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls
Recipe Notes
- For the best flavor, make sure to sauté the vegetables until they’re slightly softened before adding the broth.
- If making ahead, cook and store the noodles separately to prevent them from becoming mushy.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For a richer broth, you can add a parmesan rind while simmering.
- To freeze, prepare the soup without noodles and add them fresh when reheating.
- For extra flavor, add a squeeze of lemon juice just before serving.
This soup tastes even better the next day as the flavors continue to develop. Just remember to reheat gently to prevent the noodles from breaking down. Enjoy this comforting bowl of goodness any time you need a warming, satisfying meal!
Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 8 cups chicken broth low-sodium recommended
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups cooked shredded chicken
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Pour in the chicken broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes until vegetables are tender.
- Add shredded chicken and egg noodles to the pot. Cook for 6-8 minutes until noodles are tender.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Garnish with fresh parsley if desired and serve hot.