Description
A bowl of this chicken noodle soup is pure comfort—rich, savory broth with tender chicken, soft carrots and celery, and hearty egg noodles. Whether you’re feeling under the weather or simply craving a cozy meal, this is your go-to recipe for warmth and satisfaction.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and pepper, to taste
2 cups shredded cooked chicken (or 1 lb raw chicken breasts/thighs)
3 cups egg noodles
2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot, heat olive oil or butter over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until tender.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth. Add bay leaf, thyme, salt, and pepper.
- Bring to a gentle boil. If using raw chicken, add it now and simmer for 20-25 minutes. Remove and shred, then return to the pot.
- Add egg noodles and cook for 8-10 minutes until al dente.
- Stir in cooked chicken (if using rotisserie). Discard bay leaf.
- Adjust seasoning, add parsley if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner