Description
This Homemade Chicken Noodle Soup is a comforting classic that combines tender shredded chicken, hearty egg noodles, and aromatic vegetables simmered in flavorful chicken broth. Perfect for chilly days or when you need a soothing meal, this soup delivers warmth and nostalgia in every spoonful.
Ingredients
Scale
Soup Base
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, peeled and diced (½-inch pieces)
- 2 celery stalks, diced (½-inch pieces)
- 4 cloves garlic, minced
Soup Liquid & Flavoring
- 8 cups chicken stock or broth (preferably low-sodium)
- 1 tsp dried thyme (or fresh thyme sprigs)
- 2 bay leaves
- Salt and pepper, to taste
Main Ingredients
- 2 cups cooked chicken (shredded, rotisserie chicken works well)
- 2 cups egg noodles (or other noodles of choice)
Finishing Touches
- 1 tbsp fresh parsley (chopped, for garnish)
- 1 tbsp lemon juice (optional, for a fresh finish)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics: Add the minced garlic, dried thyme, and bay leaves. Stir well and cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Simmer Soup: Pour in the chicken stock and bring to a simmer. Once simmering, add the shredded cooked chicken and season with salt and pepper to taste. Let it cook for 10-15 minutes, allowing the flavors to meld.
- Cook Noodles: Add the egg noodles to the pot and cook according to package instructions (usually about 7-9 minutes), until the noodles are tender. Stir occasionally to prevent sticking.
- Finish and Serve: Once the noodles are cooked, taste and adjust the seasoning if needed. Remove the bay leaves and stir in the fresh parsley and lemon juice, if using. Serve the soup hot for best flavor.
Notes
- Use low-sodium chicken broth to control salt levels in the soup.
- Rotisserie chicken or leftover cooked chicken can save time and add flavor.
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Adding lemon juice at the end brightens the flavors but is optional.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
