Homemade Chicken Noodle Soup
This comforting and hearty homemade chicken noodle soup is perfect for chilly days or when you're feeling under the weather. Packed with tender chicken, fresh vegetables, and egg noodles simmered in a flavorful broth, it’s a nourishing dish that brings warmth to your table.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken (about 1 pound cooked chicken)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 bay leaf
- 1 lemon juice (optional, for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until vegetables are tender.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and add the shredded chicken, egg noodles, dried thyme, dried parsley, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 25 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf, taste, and adjust seasoning as needed. If you like, add lemon juice for a bright flavor.
- Serve hot, ladling into bowls.
Notes
You can use rotisserie chicken to save time.
Feel free to add other vegetables, such as peas or corn, for added nutrition and flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for future meals. Reheat on the stove or in the microwave.