Here’s a cozy, classic, and flavorful Chicken Noodle Soup recipe—simple, hearty, and perfect for any day you need comfort in a bowl.
Ingredients (serves 4–6)
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 3–4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken (shredded or cubed; rotisserie works great)
- 1–2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf (optional)
- 2 cups egg noodles (or any short pasta)
- Fresh parsley for garnish
- Optional: squeeze of lemon for brightness
Instructions
1. Sauté the veggies
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook another 30 seconds until fragrant.
2. Build the broth
- Pour in chicken broth.
- Add cooked chicken, salt, pepper, thyme (or Italian seasoning), and bay leaf.
- Bring to a boil, then reduce heat to low and simmer 10–15 minutes.
3. Cook the noodles
- Add egg noodles to the pot.
- Simmer 7–10 minutes until noodles are tender.
- (If you want the noodles firmer, boil them separately and add before serving.)
4. Serve
- Remove bay leaf.
- Taste and adjust seasoning.
- Stir in parsley and optional squeeze of lemon.
- Ladle into bowls and enjoy warm!
Tips & Variations
- Richer flavor: Add a splash of cream or a tablespoon of butter at the end.
- More veggies: Add peas, corn, zucchini, or spinach.
- Thicker soup: Add 1 tbsp flour when sautéing vegetables, or simmer longer.
- Slow cooker: Combine everything except noodles → cook 5–6 hours low → add noodles for last 20 minutes.
If you want, I can give you a creamy chicken noodle soup, rotisserie-only 20-minute version, or crockpot version too!
