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Chicken Noodle Soup

There's something wonderfully comforting about a steaming bowl of chicken noodle soup. It reminds me of chilly days spent curled up on the couch, wrapped in a blanket, and enjoying time with loved ones. This recipe is not only quick and easy but also packed with flavor, making it a perfect go-to for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Noodle Soup
  • 1 tbsp olive oil for sautéing the veggies and adding flavor
  • 1 medium onion chopped
  • 2 carrots sliced sweet and colorful, they add a nice crunch
  • 2 stalks celery sliced for that classic soup taste
  • 3 cloves garlic minced
  • 8 cups chicken broth the heart of the soup that brings it all together
  • 1 tsp dried thyme for an aromatic touch
  • 1 tsp dried rosemary adding depth to the flavor
  • 2 cups cooked chicken shredded, use leftovers or rotisserie chicken for convenience
  • 2 cups egg noodles the delightful noodles that make it a true chicken noodle soup

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Step 2: Add the minced garlic and cook for an additional minute until fragrant.
  3. Step 3: Pour in the chicken broth and stir in the thyme, rosemary, and bay leaf. Bring to a boil.
  4. Step 4: Once boiling, reduce the heat to a simmer and add the shredded chicken and egg noodles. Cook until the noodles are tender, about 8-10 minutes.
  5. Step 5: Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Step 6: Garnish with chopped fresh parsley and serve hot.

Notes

This soup is perfect for leftovers! Store in the refrigerator for up to 4 days or freeze in freezer-safe containers for up to 3 months.