Description
Chicken Noodle Soup is a classic, comforting dish made with tender shredded chicken, hearty vegetables, and egg noodles in a flavorful broth. It’s perfect for chilly days, soothing colds, or whenever you need a warm, homemade hug in a bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups egg noodles
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
- Pour in chicken broth and bring to a boil.
- Stir in thyme, oregano, salt, and pepper. Add shredded chicken and reduce heat to a simmer. Let cook for 10 minutes to meld flavors.
- Add egg noodles and cook for 8–10 minutes or until noodles are tender.
- Taste and adjust seasoning if needed. Stir in fresh parsley just before serving.
- Serve hot with crusty bread or crackers.
Notes
- Use leftover roasted or rotisserie chicken to save time.
- For a heartier soup, add potatoes or substitute rice for noodles.
- Store leftovers in the fridge for up to 4 days. Add extra broth when reheating if needed.
- Freeze without noodles to prevent them from getting mushy — add them fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg