Description
Homemade Chicken Noodle Soup is a warm and comforting classic recipe featuring tender shredded chicken, hearty egg noodles, and a flavorful broth enriched with sautéed vegetables and aromatic herbs. Perfect for chilly days or when needing a soothing meal, this soup combines simple ingredients for a nourishing and satisfying dish.
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
Main Ingredients
- 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 and release their flavors.
- Add Garlic and Seasoning: Stir in the minced garlic, dried thyme, and bay leaves. Continue cooking for another 1-2 minutes until the garlic becomes fragrant but not browned.
- Add Broth and Chicken: Pour the chicken stock into the pot and bring the mixture to a gentle simmer. Once simmering, add the shredded cooked chicken. Season with salt and pepper to your preference. Let the soup cook for 10-15 minutes so the flavors meld beautifully.
- Cook Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, usually 7-9 minutes, until the noodles are tender. Stir frequently to prevent the noodles from sticking to the bottom.
- Finish and Serve: Taste the soup and adjust seasoning if necessary. Remove the bay leaves. Stir in the fresh parsley and, if you like, the lemon juice for a bright, fresh finish. Serve the soup hot for a comforting meal.
Notes
- Use low-sodium chicken broth to control salt levels.
- Rotisserie chicken is a convenient option to save cooking time.
- Fresh thyme can be substituted for dried thyme for a more vibrant herb flavor.
- For a gluten-free option, substitute egg noodles with gluten-free noodles or spiralized vegetables.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add a squeeze of lemon juice just before serving for added brightness and depth.
