Description
This comforting Homestyle Chicken Noodle Soup is a classic, hearty meal perfect for warming up on cooler days. Made with tender shredded chicken, wholesome egg noodles, and a medley of sautéed vegetables simmered in flavorful low-sodium chicken broth, it’s an easy-to-make soup that satisfies and nourishes. The addition of fresh herbs and a hint of lemon juice adds brightness, providing a well-balanced and delicious bowl of homemade comfort.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Proteins & Pasta
- 2 cups shredded cooked chicken (rotisserie or poached)
- 2 cups egg noodles
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften, releasing their flavors and aromas.
- Add Broth and Herbs: Pour in the low-sodium chicken broth, then stir in the dried thyme and dried rosemary. Increase the heat and bring the mixture to a boil to meld the flavors together.
- Cook Noodles: Stir the egg noodles into the boiling broth and cook for about 8–10 minutes or until the noodles are tender but not mushy.
- Add Chicken and Simmer: Add the shredded cooked chicken to the pot and reduce heat to a gentle simmer. Cook for an additional 5 minutes to heat the chicken through and allow flavors to blend.
- Season and Brighten: Taste the soup and season with salt and pepper as needed. If desired, add a squeeze of fresh lemon juice to brighten the flavor and give it a fresh finish.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley for added color and herbal freshness. Serve immediately and enjoy your comforting bowl of homestyle chicken noodle soup.
Notes
- Use low-sodium chicken broth to better control the saltiness of your soup.
- Rotisserie chicken works great for convenience, but leftover poached or roasted chicken can be used as well.
- Feel free to substitute egg noodles with gluten-free pasta if desired.
- Adding a squeeze of lemon juice at the end enhances the soup’s brightness and complements the herbs.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
