Classic Chicken Noodle Soup
Warm, comforting, and perfect for cozy days or when you need a soothing meal.
Ingredients (Serves 6)
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
2 cups egg noodles
1 tsp dried thyme
1 bay leaf
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional, for brightness)
Instructions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Add garlic and cook 30 seconds.
Add Broth & Seasoning
Pour in chicken broth.
Add thyme and bay leaf.
Bring to a gentle boil.
Cook the Noodles
Add egg noodles and cook according to package directions (about 6–8 minutes).
Add Chicken
Stir in shredded chicken and simmer 3–5 minutes until heated through.
Finish & Serve
Remove bay leaf.
Season with salt and pepper to taste.
Stir in fresh parsley and lemon juice if using.
Serve hot and enjoy!
From Scratch Option (Using Raw Chicken)
If using raw chicken breasts or thighs:
Add 1 lb chicken directly to the broth in Step 2.
Simmer 20–25 minutes until fully cooked.
Remove, shred, and return to pot before adding noodles.