Description
Homemade Chicken Noodle Soup is a comforting classic recipe featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful chicken broth. It’s a perfect warm meal for any day, especially when you’re craving something nourishing and hearty.
Ingredients
Scale
Soup Base
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, peeled and diced (½-inch pieces)
- 2 celery stalks, diced (½-inch pieces)
- 4 cloves garlic, minced
- 8 cups chicken stock or broth (preferably low-sodium)
- 1 tsp dried thyme (or fresh thyme sprigs)
- 2 bay leaves
- Salt and pepper, to taste
Chicken and Noodles
- 2 cups cooked chicken (shredded, rotisserie chicken works well)
- 2 cups egg noodles (or other noodles of choice)
Finishing Touches
- 1 tbsp fresh parsley (chopped, for garnish)
- 1 tbsp lemon juice (optional, for a fresh finish)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Seasoning: Add the minced garlic, dried thyme, and bay leaves. Stir well and cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Add Broth and Chicken: Pour in the chicken stock and bring to a simmer. Once simmering, add the shredded cooked chicken and season with salt and pepper to taste. Let it cook for 10-15 minutes, allowing the flavors to meld.
- Cook Noodles: Add the egg noodles to the pot and cook according to package instructions (usually about 7-9 minutes), until the noodles are tender. Stir occasionally to prevent sticking.
- Finish and Serve: Once the noodles are cooked, taste and adjust the seasoning if needed. Remove the bay leaves and stir in the fresh parsley and lemon juice, if using. Serve hot.
Notes
- Use low-sodium chicken broth to control the salt content.
- Rotisserie chicken is a great shortcut for cooked shredded chicken.
- Fresh thyme can be used instead of dried for a more vibrant flavor.
- The lemon juice is optional but adds a nice fresh finish to the soup.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice noodles.
