Homemade Chicken Noodle Soup
A warm, simple classic that comforts on cold days and when you're feeling under the weather.
Ingredients
For the Soup
- 2 tablespoons olive oil or butter Use either for sautéing.
- 1 large onion, diced Diced for even cooking.
- 3 medium carrots, sliced into rounds Slice for quicker cooking.
- 2 ribs celery, sliced Add flavor to the broth.
- 3 cloves garlic, minced For aroma and flavor.
- 8 cups chicken broth Homemade or store-bought.
- 2 bay leaves Enhances flavor.
- 1 teaspoon dried thyme Or 1 tablespoon fresh.
- 1 teaspoon dried parsley Plus more for garnish.
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste Adjust for seasoning.
- 3 cups cooked shredded chicken Rotisserie or boiled.
- 8 ounces egg noodles Or any wide noodles.
- Optional: squeeze of lemon juice For brightness.
Instructions
Cooking the Soup
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes, until softened.
- Stir in garlic and cook for 1 more minute.
- Pour in chicken broth. Add bay leaves, thyme, parsley, oregano, salt, and pepper. Bring to a gentle boil.
- Reduce heat to simmer for 15 minutes to blend flavors.
- Stir in shredded chicken and noodles. Cook until noodles are tender, about 8–10 minutes.
- Remove bay leaves. Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
- Ladle into bowls, garnish with fresh parsley, and enjoy warm with crusty bread.
Notes
For a different grain instead of noodles, try pearl couscous for a change in texture. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.