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Chicken Noodle Soup

A warm, comforting homemade chicken noodle soup with rich broth, tender chicken, fresh veggies, and perfectly cooked egg noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 8 cups chicken broth
  • 2 cups shredded cooked chicken
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups egg noodles
  • Fresh parsley for garnish optional

Method
 

  1. Heat olive oil over medium heat in a large pot. Add chopped onion, carrots, and celery. Cook for 6 to 8 minutes until they soften.
  2. Add the minced garlic and sauté for 1 minute, stirring constantly.
  3. Pour in the chicken broth. Add salt, black pepper, dried thyme, and the bay leaf. Bring to a gentle simmer. Simmer for 15 minutes.
  4. Add the egg noodles to the pot and cook for 7 minutes, or until tender.
  5. Stir in the shredded cooked chicken and simmer for an additional 5 minutes until heated through.
  6. Taste the soup and adjust seasoning with more salt or thyme if needed.
  7. Remove the bay leaf, garnish with chopped fresh parsley if desired, and serve hot.

Notes

For a gluten-free version, swap egg noodles with rice. Add baby spinach during the last few minutes of cooking for extra greens, or a splash of lemon juice for brightness. To freeze, omit the noodles and add them fresh when reheating to prevent mushiness. Keeps for up to 4 days in the fridge.