Chicken noodle soup

Here’s a classic, comforting chicken noodle soup—simple and reliable:

Ingredients

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth (low-sodium if possible)
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1–2 cups egg noodles (or any small pasta)
• 1 bay leaf
• ½ tsp dried thyme (or a few sprigs fresh)
• Salt and black pepper, to taste
• Optional: fresh parsley, lemon juice

Instructions

1. Sauté veggies
   Heat oil/butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
2. Build the broth
   Pour in chicken broth. Add bay leaf and thyme. Bring to a gentle boil.
3. Add noodles
   Stir in noodles and cook according to package directions (usually 6–8 minutes).
4. Add chicken
   Add shredded chicken and simmer 2–3 minutes until heated through.
5. Season & finish
   Remove bay leaf. Season with salt and pepper. Optional: a squeeze of lemon juice and chopped parsley.

Tips

• For extra-rich flavor, simmer the broth with a chicken carcass first.
• If storing leftovers, keep noodles separate so they don’t get mushy.
• Swap noodles for rice if you prefer.

Want a quick 20-minute version, creamy style, or from-scratch with raw chicken? 🍲