Description
A warm and comforting chicken noodle soup featuring tender shredded chicken, hearty vegetables, and flavorful herbs simmered in a savory chicken broth. Perfect for a cozy meal any day of the year.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
Broth and Seasoning
- 8 cups chicken broth (preferably low sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Protein and Pasta
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 2 cups egg noodles
Garnish
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
- Add Broth and Boil: Pour in chicken broth and bring the mixture to a boil to start building the soup base.
- Season and Simmer: Stir in dried thyme, oregano, salt, and black pepper. Add shredded chicken and reduce heat to a simmer. Let cook for 10 minutes to meld the flavors together.
- Cook Noodles: Add egg noodles to the pot and cook for 8–10 minutes or until the noodles are tender.
- Adjust Seasoning and Garnish: Taste the soup and adjust seasoning if needed. Stir in fresh parsley just before serving for added color and freshness.
- Serve: Serve the soup hot, optionally with crusty bread or crackers for a complete comforting meal.
Notes
- Using low sodium chicken broth allows you to better control the soup’s salt level.
- Rotisserie chicken is a convenient shortcut, but boiled chicken works equally well.
- Fresh parsley adds brightness but can be omitted if unavailable.
- For a gluten-free option, substitute egg noodles with gluten-free pasta.
- To enhance flavor, you can add a bay leaf during simmering and remove it before serving.
