There’s nothing quite as comforting as a warm bowl of homemade chicken noodle soup. This classic recipe combines tender chicken, hearty vegetables, and perfectly cooked noodles in a flavorful broth that’s both nourishing and delicious.
| Difficulty | Easy |
| Prep Time | 20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 6 people |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups cooked, shredded chicken
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Base
- Heat olive oil in a large pot over medium heat
- Sauté onions, carrots, and celery until softened (5-7 minutes)
- Add garlic and cook for another minute
- Create the Broth
- Pour in chicken broth
- Add bay leaves and thyme
- Bring to a boil, then reduce heat to simmer
- Add Chicken and Noodles
- Add shredded chicken to the pot
- Add egg noodles and cook until tender (6-8 minutes)
- Season with salt and pepper to taste
- Finish and Serve
- Remove bay leaves
- Garnish with fresh parsley
- Serve hot in bowls
Additional Tips
- Use rotisserie chicken for a quick shortcut
- Make extra and freeze portions for up to 3 months
- For better flavor, use homemade chicken stock
- Add a squeeze of lemon juice before serving for extra brightness
- Cook noodles separately if planning to store leftovers
