Homemade Chicken Noodle Soup
This comforting Homemade Chicken Noodle Soup is packed with tender chicken, hearty vegetables, and delicate noodles in a flavorful broth. Perfect for family dinners or a soothing remedy on a chilly day.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (about 1 pound)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste none salt and pepper
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the shredded chicken, dried thyme, dried rosemary, salt, and pepper. Lower the heat and let it simmer for about 15 minutes.
- Add the egg noodles to the pot and cook according to package instructions, usually around 8-10 minutes, until tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
You can substitute rotisserie chicken for cooked chicken to save time.
Feel free to add vegetables like peas or green beans for extra nutrients.
This soup can be frozen; just leave out the noodles, as they can become mushy upon reheating. Add fresh noodles when reheating.