Classic Chicken Noodle Soup
Warm your soul with this comforting, golden chicken noodle soup made from scratch with tender vegetables and savory broth.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •3 medium carrots, peeled and sliced
- •3 stalks celery, sliced
- •3 cloves garlic, minced
- •8 cups chicken broth
- •2 bay leaves
- •2 cups cooked chicken breast, shredded or diced
- •2 cups egg noodles
- •2 tablespoons fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion, sliced carrots, and celery, sautéing for about 6 to 8 minutes until the vegetables begin to soften.
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
- 4
Pour in the chicken broth and add the bay leaves, bringing the mixture to a boil over high heat.
- 5
Reduce the heat to low, cover the pot, and let it simmer for 10 minutes so the flavors meld together.
- 6
Add the egg noodles and shredded chicken to the pot, cooking uncovered for about 6 to 8 minutes or until the noodles are tender.
- 7
Remove the pot from the heat, discard the bay leaves, and stir in the fresh parsley.
- 8
Season generously with salt and black pepper to taste before serving warm.
💡 Chef tips
- For meal prep, cook the egg noodles separately and add them to individual bowls just before serving to prevent them from absorbing too much broth and becoming mushy.
- You can easily substitute egg noodles with rice, orzo, or gluten-free pasta of your choice.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze the broth and chicken mixture without noodles for up to 3 months.
✅ How it should turn out
The finished soup is fragrant and golden with tender vegetables, perfectly cooked noodles, and savory, comforting chicken flavor in every spoonful.