Chicken Noodle Soup

There's something incredibly comforting about a bowl of homemade chicken noodle soup, isn’t there? Just the thought of it brings back memories of cozy family dinners and the delightful aroma wafting through the house. This recipe is not only delicious but also quick and easy to make.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Chicken Noodle Soup

1 tbsp olive oil This adds a lovely richness to the soup.
1 medium onion chopped
2 carrots carrots sliced
2 stalks celery sliced
3 cloves garlic minced
8 cups chicken broth use low-sodium if preferred
2 cups cooked chicken shredded, rotisserie chicken works great
1 tsp dried thyme for depth of flavor
1 tsp dried parsley for a fresh taste
to taste salt essential for seasoning
to taste pepper essential for seasoning
2 cups egg noodles the perfect noodle for this soup
for garnish fresh parsley optional

Equipment

Large Pot

Method

Step 1: In a large pot, heat the olive oil over medium heat. Once it's nice and warm, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Step 2: Stir in the minced garlic and let it cook for an additional minute, filling your kitchen with that wonderful aroma.
Step 3: Pour in the chicken broth and bring it to a boil. This is where the magic starts!
Step 4: Add the shredded chicken, dried thyme, and dried parsley. Season with salt and pepper to taste.
Step 5: Once boiling, toss in the egg noodles and cook according to the package instructions until they are al dente.
Step 6: Remove from heat and serve hot, garnished with fresh parsley if desired. Enjoy every spoonful!

Notes

Leftovers can be stored in the fridge for about 3-4 days. You can also freeze it for up to three months, but the noodles may soften when reheating.