Description
This classic Chicken Noodle Soup recipe is a comforting and hearty dish perfect for chilly days or when you need a nourishing meal. Made with tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful broth, this soup is simple to prepare and deeply satisfying. Its wholesome ingredients and rich aroma make it a family favorite for any occasion.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
Protein and Noodles
- 3 cups cooked, shredded chicken (rotisserie or cooked chicken breast)
- 2 cups egg noodles (or any preferred pasta)
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat Oil and Sauté Aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onions and minced garlic, cooking until the onions become translucent and fragrant, which helps build the flavor base for the soup.
- Add Vegetables: Stir in the sliced carrots and celery, sautéing for about 5 minutes until they start to soften but still retain some crunch, ensuring a balanced texture.
- Pour Broth and Boil: Pour in the chicken broth and bring the mixture to a rolling boil to fully combine the flavors and prepare for simmering.
- Season the Soup: Add salt, black pepper, dried thyme, and bay leaves. Stir thoroughly to distribute the seasonings evenly throughout the broth.
- Simmer Vegetables: Reduce the heat to low and let the soup simmer gently for about 10 minutes or until the vegetables are tender and infused with the broth’s flavor.
- Add Chicken and Noodles: Incorporate the shredded cooked chicken and egg noodles into the pot. Continue cooking for an additional 10-15 minutes until the noodles are fully cooked and tender.
- Remove Bay Leaves: Carefully remove the bay leaves from the soup to avoid any sharp or bitter bits in the final dish.
- Garnish and Serve: Sprinkle fresh chopped parsley on top as an optional garnish and serve the soup hot for a comforting meal.
Notes
- You can use leftover cooked chicken or store-bought rotisserie chicken for convenience.
- Feel free to substitute egg noodles with any pasta shape you prefer or have on hand.
- Adjust salt and seasoning according to taste, especially if your broth is already salted.
- For a richer flavor, simmer the soup longer and allow flavors to meld even more.
- This soup freezes well; store in airtight containers for up to 3 months.
