Here’s a classic, comforting Chicken Noodle Soup recipe—perfect for chilly days or whenever you need a warm, hearty meal.
Chicken Noodle Soup
Servings: 6–8
Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie or cooked breasts)
- 2 cups egg noodles (or your preferred pasta)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- Salt and pepper, to taste
- Optional: 1 bay leaf
- Optional garnish: fresh parsley or dill
Instructions
- Sauté vegetables
- In a large pot, heat olive oil or butter over medium heat.
- Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Add garlic and cook 1 more minute.
- Add broth and seasoning
- Pour in chicken broth. Add thyme, parsley, bay leaf (if using), salt, and pepper.
- Bring to a simmer.
- Cook noodles
- Add noodles and cook according to package directions (usually 6–8 minutes).
- Add chicken
- Stir in shredded chicken and heat through for 2–3 minutes.
- Adjust seasoning & serve
- Taste and adjust salt, pepper, or herbs.
- Remove bay leaf if used.
- Serve hot, garnished with fresh parsley or dill.
Pro Tips
- Extra flavor: Simmer with a whole chicken or chicken thighs for richer broth.
- Make ahead: Soup stores well; noodles can be cooked separately and added when reheating to prevent mushiness.
- Vegetable variations: Add peas, corn, or spinach for more color and nutrition.
- Gluten-free option: Use gluten-free noodles or rice noodles.
If you want, I can also give a slow cooker version of chicken noodle soup that’s hands-off and extra flavorful.
Do you want me to provide that version?
