Description
A cozy, classic chicken noodle soup packed with tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.
Ingredients
Scale
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 medium stalks celery, chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter or olive oil
- 2 ½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 2 cartons (32 oz each) low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1 rotisserie chicken (2 ½ – 3 lb), or about 1 lb cooked boneless chicken, shredded
- 6 oz dried extra-wide egg noodles (about 3 ¼ cups)
- ½ bunch fresh parsley or dill, chopped
- ½ large lemon (optional)
Instructions
- In a large pot, melt butter or heat olive oil over medium heat.
- Add onion, carrots, and celery, and cook until softened, about 5–7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Season with kosher salt and black pepper.
- Pour in chicken broth, add thyme and bay leaves, and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add shredded chicken and noodles, cooking until noodles are tender, about 6–8 minutes.
- Remove thyme stems and bay leaves.
- Stir in fresh parsley or dill and a squeeze of lemon juice, if using.
- Adjust seasoning to taste and serve hot.
Notes
For the best flavor, use homemade chicken broth if possible. Leftovers keep well refrigerated for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: chicken noodle soup, soup, comfort food, chicken, noodles