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
- •1 teaspoon dried thyme
- •2 cups cooked chicken breast, shredded
- •2 cups wide egg noodles
- •1/4 cup 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 to the pot, and sauté for about 6 to 8 minutes until the vegetables start to soften.
- 3
Stir in the minced garlic, dried thyme, salt, and black pepper, cooking for another 1 minute until fragrant.
- 4
Pour in the chicken broth and drop in the bay leaves, then bring the liquid to a boil.
- 5
Reduce the heat to a simmer, add the egg noodles, and cook uncovered for about 6 to 8 minutes until the noodles are tender.
- 6
Stir in the shredded chicken and let it warm through for 2 to 3 minutes.
- 7
Remove the pot from the heat, discard the bay leaves, stir in the fresh parsley, and adjust seasoning with extra salt and pepper if needed before serving.
💡 Chef tips
- For the best texture if you are planning leftovers, cook the noodles separately and add them to individual bowls before ladling the hot soup over them to prevent the noodles from absorbing all the broth.
- You can easily substitute egg noodles with rice or gluten-free pasta if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished soup is fragrant with savory herbs and garlic, boasting a vibrant golden broth filled with tender vegetables, juicy chicken, and perfectly cooked noodles.