Homemade Chicken Noodle Soup Recipe
This comforting and hearty chicken noodle soup is perfect for chilly days or when you’re feeling under the weather. It’s easy to make and packed with nourishing flavors.
Ingredients:
- For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups (2 liters) chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 tsp dried thyme
- 1 tsp dried parsley (or fresh, chopped)
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups egg noodles (or your favorite pasta)
- Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions:
- Sauté the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for an additional 30 seconds. - Add Broth and Seasonings:
Pour in the chicken broth. Add the thyme, parsley, bay leaf, salt, and pepper. Bring to a boil. - Simmer:
Reduce the heat to low and let the soup simmer for about 15–20 minutes to allow the flavors to meld together. - Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 6–8 minutes. - Add Chicken:
Stir in the cooked shredded chicken and let it heat through for 3–5 minutes. - Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if needed. - Serve:
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve with a squeeze of lemon if desired.
Tips:
- Make it Creamy: Add a splash of heavy cream or half-and-half for a creamy version.
- Freeze-Friendly: Make a large batch and freeze portions (without the noodles) for quick meals. Add fresh noodles when reheating.
- Vegetarian Option: Use vegetable broth and add chickpeas or tofu instead of chicken.
Enjoy a warm, nourishing bowl of chicken noodle soup! 🍲✨