Description
This Homemade Chicken Noodle Soup is a comforting classic perfect for chilly days or anytime you need a warm, hearty meal. Made from scratch with tender chicken, fresh vegetables, and savory herbs, this soup combines simple ingredients for a wholesome, flavorful dish that’s easy to prepare and satisfying to eat.
Ingredients
Scale
Soup Base
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, peeled and diced (½-inch pieces)
- 2 celery stalks, diced (½-inch pieces)
- 4 cloves garlic, minced
Broth and Protein
- 8 cups chicken stock or broth (preferably low-sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
Noodles and Seasonings
- 2 cups egg noodles (or other noodles of choice)
- Salt and pepper, to taste
- 1 tsp dried thyme (or fresh thyme sprigs)
- 2 bay leaves
Finishing Touches
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for a fresh finish)
Instructions
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Garlic and Seasoning: Stir in the minced garlic, dried thyme, and bay leaves. Cook for another 1-2 minutes to allow the garlic to release its aroma, stirring continuously to prevent burning.
- Add Broth and Chicken: Pour in the chicken stock and bring the mixture to a simmer. Once simmering, add the shredded cooked chicken. Season with salt and pepper to taste. Let the soup simmer gently for 10-15 minutes to meld the flavors together.
- Cook Noodles: Add the egg noodles to the pot. Cook according to package instructions, usually about 7-9 minutes, until the noodles are tender but not mushy. Stir occasionally during cooking to prevent noodles from sticking to the bottom of the pot.
- Finish and Serve: Taste the soup and adjust seasoning if needed. Remove the bay leaves. Stir in the chopped fresh parsley and, if desired, the lemon juice for a bright, fresh finish. Serve the soup hot for a comforting meal.
Notes
- For richer flavor, use homemade chicken stock if available.
- Rotisserie chicken makes this recipe quick and easy, but cooked leftover chicken works as well.
- If you prefer, swap egg noodles for other pasta shapes like ditalini or small shells.
- To make this recipe gluten free, substitute the noodles with gluten-free pasta or rice noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
