Chicken Noodle Soup
This cozy chicken noodle soup recipe is perfect for chilly evenings, combining tender chicken, fresh vegetables, and hearty noodles for a comforting meal.
Ingredients
For the Soup
- 1 tablespoon olive oil (Look for extra virgin olive oil for better flavor.)
- 1 cup onion, chopped (A yellow onion is your best bet for its sweetness.)
- 2 cups carrots, sliced (Choose firm carrots for the best texture.)
- 2 cups celery stalks, sliced
- 3 cloves garlic, minced (Garlic adds depth to flavor.)
- 8 cups chicken broth (Low-sodium broth allows you to control the salt.)
- 2 cups cooked chicken, shredded (Rotisserie chicken works well for convenience.)
- 2 cups egg noodles (Consider using whole grain for better nutrition.)
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste Salt and pepper (Adjust to your preference.)
- to garnish Fresh parsley (Adds a pop of color and freshness.)
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, egg noodles, thyme, and bay leaf.
- Reduce heat and simmer for 15 minutes, or until noodles are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf and serve hot, garnished with fresh parsley.
Notes
Chicken noodle soup is perfect for leftovers. Store in an airtight container in the fridge for up to 3 days. Freezing is an option, but leave out the noodles until ready to serve.