Easy Chicken Noodle Soup
A comforting, hearty soup made with tender chicken, flavorful broth, and wholesome vegetables, perfect for chilly days or when you need a warm hug in a bowl.
Equipment
- Large pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Strainer for noodles
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- 6 cups chicken stock store-bought or homemade; our chicken broth recipe here
- 2 cups shredded cooked chicken rotisserie chicken works great!
- 2 cups egg noodles or your preferred pasta
- Salt and pepper to taste
Instructions
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Add the Broth and Herbs:
- Pour in the chicken stock and stir in the thyme and parsley. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Add the Chicken and Noodles:
- Stir in the shredded chicken and noodles. Let the soup simmer for another 8–10 minutes, or until the noodles are tender but not mushy.
Season and Serve:
- Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley for a touch of color.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, omit the noodles and add freshly cooked noodles when reheating.
Enhance the flavor by adding a squeeze of fresh lemon juice just before serving.
Enhance the flavor by adding a squeeze of fresh lemon juice just before serving.