Description
This easy 30-minute homemade chicken noodle soup is a comforting and flavorful classic made with sautéed vegetables, tender shredded chicken, and wide egg noodles simmered in a savory low-sodium chicken broth. Perfect for a quick weeknight meal or soothing when feeling under the weather.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
Broth and Seasonings
- 64 ounces 8 cups low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- salt, to taste
- black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (use store bought rotisserie chicken or leftover chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
Instructions
- Heat the Oil: In a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat until warm.
- Sauté Vegetables: Add the carrots, celery, and onion. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and continue sautéing for 1 to 2 minutes to release its aroma.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth. Add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a gentle boil and let it cook for about 5 minutes until vegetables are fork-tender. Add more broth or water if you prefer a brothier soup.
- Cook Noodles: Add the wide egg noodles to the boiling soup. Cook for about 10 minutes, or until the noodles are soft and fully cooked.
- Add Chicken and Final Seasoning: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through. Taste and season with salt and black pepper as needed. Remove the bay leaves before serving.
- Serve: Ladle the soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Store soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- Reheat gently in the microwave or on the stovetop to avoid overcooking the noodles.
- The noodles continue to absorb broth over time; add extra broth or water when reheating if desired.
- Lemon juice brightens the flavor but is optional.
- Adjust salt to your taste based on the broth and chicken saltiness.
