Description
This easy 30-minute homemade chicken noodle soup is a comforting and hearty meal perfect for any day. Featuring tender shredded chicken, wide egg noodles, and a flavorful broth with fresh vegetables and herbs, it’s a quick and delicious way to enjoy classic comfort food.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
Broth and Seasonings
- 2 tablespoons olive oil
- 64 ounces low-sodium chicken broth (8 cups)
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- Salt, to taste
- Black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (rotisserie or leftover chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
Instructions
- Heat the oil: To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat until warm.
- Sauté vegetables: Add the carrots, celery, and onion to the pot and sauté for about 7 minutes, stirring intermittently, until the vegetables begin to soften.
- Add garlic: Stir in the minced garlic and sauté for another 1 to 2 minutes until fragrant.
- Add broth and seasonings: Pour in the chicken broth, then add bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, then let it gently boil for about 5 minutes, or until the vegetables are fork-tender. If you prefer a brothier soup, add more broth as desired.
- Cook noodles: Add the wide egg noodles to the boiling soup and cook for about 10 minutes until the noodles are soft and cooked through. You may also add a cup or two of water if the liquid level drops below your preference.
- Add chicken and herbs: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through.
- Season to taste and serve: Taste the soup and adjust salt, pepper, and herbs as needed. Remove the bay leaves and serve immediately.
Notes
- Storage: Keep soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Note that noodles may absorb broth over time; add extra broth or water as needed to maintain desired consistency.
- Noodles: Use your preferred type of pasta or noodles if you want a variation.
- Chicken: Rotisserie chicken works well for convenience and flavor, but leftover or freshly cooked chicken can be used.
- Lemon juice is optional but adds a bright, fresh flavor to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 45 mg
