Here’s a classic and comforting recipe for Chicken Noodle Soup — hearty, flavorful, and perfect for cold days or when you need a cozy bowl of goodness.
🍜 Classic Chicken Noodle Soup
🛒 Ingredients (Serves 6)
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (or stock)
- 2 cups shredded cooked chicken (rotisserie or leftover works great)
- 1 ½ cups egg noodles (or your favorite pasta)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf (optional)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley or dill (optional, for garnish)
- Juice of half a lemon (optional, for brightness)
👩🍳 Instructions
1. Sauté the veggies
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
2. Add broth and seasonings
Pour in the chicken broth. Add thyme, bay leaf (if using), salt, and pepper.
Bring to a boil, then reduce to a simmer for about 15 minutes until the veggies are tender.
3. Add noodles and chicken
Add egg noodles and simmer until just tender, about 7–10 minutes.
Stir in the cooked, shredded chicken and simmer another 2–3 minutes to heat through.
4. Finish and serve
Remove the bay leaf. Taste and adjust seasoning.
Add a squeeze of lemon juice for brightness if desired.
Garnish with fresh parsley or dill. Serve warm!
✅ Tips:
- No cooked chicken? Simmer 2 raw chicken breasts in the broth for 15–20 mins, then shred and return to the pot.
- Make it ahead: It stores well in the fridge for 3–4 days. Cook noodles separately if freezing (they can get mushy).
- Add-ins: Toss in peas, corn, or spinach for extra nutrition.