Description
This comforting homemade chicken noodle soup is a classic dish perfect for chilly days or when you need a soothing meal. Made with tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful chicken broth, this soup is both nourishing and satisfying.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 1 whole chicken (about 3-4 pounds), cooked, skin removed, meat shredded
- 6 ounces egg noodles
Finishing Touches
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for about 5 minutes until the vegetables become tender and aromatic.
- Add Garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrance without burning.
- Add Broth and Seasonings: Pour in the chicken broth, then add the bay leaf and dried thyme. Season the mixture with salt and freshly ground black pepper according to your taste preferences.
- Simmer Soup Base: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes to develop the flavors.
- Add Chicken and Noodles: Stir in the shredded cooked chicken and the egg noodles. Continue to simmer the soup for an additional 10 minutes or until the noodles are tender but not mushy.
- Finish Soup: Remove and discard the bay leaf. Stir in the chopped fresh parsley and lemon juice if using to brighten the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot for a cozy meal.
Notes
- Using cooked shredded chicken saves time; you can use rotisserie chicken or your own leftovers.
- For a lighter soup, use low-sodium chicken broth.
- Lemon juice is optional but adds a lovely brightness to the flavor.
- Feel free to substitute egg noodles with any pasta shape you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
