Description
Hey there, friend! There’s nothing like the smell of chicken, garlic, thyme, and simmering broth filling your kitchen—it’s pure comfort in a bowl. This homemade chicken noodle soup is deeply flavorful, nourishing, and surprisingly simple. Forget canned soup! With tender chicken, soft egg noodles, and sweet carrots and celery, it’s the ultimate cozy meal for any day.
Ingredients
oup Base:
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1 tbsp olive oil (or butter for richer flavor)
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1 medium onion, diced
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3 garlic cloves, minced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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8 cups low-sodium chicken broth
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2 cups cooked, shredded chicken (rotisserie chicken is perfect)
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2 cups egg noodles (any small pasta works)
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1 tsp dried thyme
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1 tsp dried parsley
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Salt and pepper, to taste
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Juice of ½ lemon (optional, but highly recommended)
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Fresh parsley, for garnish (optional)
Instructions
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Build the Flavor Base:
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté 5–7 minutes until onions are translucent and veggies begin to soften.
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Wake Up the Aromatics:
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Push veggies aside and add garlic, thyme, and parsley. Cook 60 seconds until fragrant.
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Simmer the Broth:
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Pour in chicken broth, scraping up any browned bits.
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Bring to a boil, then reduce heat to a gentle simmer for 10 minutes.
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Cook the Noodles:
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Add egg noodles and simmer until tender (usually 8–10 minutes). Tip: For leftovers, cook noodles separately to prevent sogginess.
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Add the Chicken:
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Stir in shredded chicken and heat 2–3 minutes.
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Finish and Season:
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Remove from heat, season with salt and pepper, and stir in lemon juice.
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Garnish with fresh parsley if desired.
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Notes
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Rotisserie chicken is a huge time-saver and adds extra flavor.
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Taste as you go! A squeeze of lemon brightens flavors and balances richness.
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Noodles stored in soup can become mushy—cook separately for leftovers.
Nutrition
- Calories: 250 cal Per Serving
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g