Description
Homestyle Chicken Noodle Soup is a classic comfort food featuring tender chicken, hearty vegetables, and egg noodles simmered in a rich, savory low-sodium chicken broth. This wholesome soup is perfect for chilly days, soothing colds, or whenever you crave a comforting, homemade meal with fresh herbs and a hint of lemon brightness.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Protein & Broth
- 2 cups shredded cooked chicken (from rotisserie or leftover chicken)
- 8 cups low-sodium chicken broth
Seasonings & Herbs
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: lemon juice for brightness
Carbohydrates
- 2 cups egg noodles
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook and stir for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth. Then add the shredded cooked chicken, dried thyme, bay leaf, salt, and pepper. Stir to combine.
- Simmer Soup: Bring the soup mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 10–15 minutes. This allows the flavors to meld together beautifully.
- Cook Noodles: Add the egg noodles to the pot. Cook according to the package instructions—usually 6–8 minutes—until the noodles are tender but not mushy.
- Finish and Serve: Remove the bay leaf, then stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. For a refreshing finish, add a squeeze of lemon juice if desired. Serve the soup warm and enjoy the comforting flavors.
Notes
- For a richer, deeper flavor, simmer the soup with a leftover chicken carcass before adding the noodles.
- Egg noodles can be substituted with gluten-free pasta or rice to suit dietary preferences.
- Store any leftovers in the refrigerator for up to 4 days. When reheating, add a splash of broth to loosen the soup if it has thickened.
