Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup

Description:
Homestyle Chicken Noodle Soup is a classic comfort food made with tender chunks of chicken, hearty vegetables, and egg noodles in a flavorful, aromatic broth. It’s the perfect remedy for cold days, cozy nights, or when you’re feeling under the weather.

Ingredients

• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 8 cups low-sodium chicken broth

• 2 cups cooked shredded chicken (rotisserie or boiled)

• 2 cups wide egg noodles (uncooked)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried parsley

• Salt and black pepper, to taste

• Optional: 1 bay leaf

• Optional: Juice of 1/2 lemon (for brightness)

Instructions

1. Sauté Vegetables:
   Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, or until softened. Add garlic and cook for 1 more minute.

2. Add Broth & Seasonings:
   Pour in chicken broth. Stir in thyme, parsley, and bay leaf if using. Bring to a gentle boil.

3. Add Chicken & Simmer:
   Add shredded cooked chicken to the pot. Reduce heat and let it simmer for 10 minutes to develop flavor.

4. Cook Noodles:
   Stir in the egg noodles and cook for 6–8 minutes, or until tender. Taste and adjust salt and pepper as needed. Remove bay leaf if used.

5. Finish & Serve:
   Stir in lemon juice for a hint of brightness (optional). Serve hot, garnished with fresh herbs if desired.

Equipment Needed

• Large soup pot or Dutch oven

• Knife and cutting board

• Measuring cups and spoons

• Wooden spoon or spatula

• Ladle

Time Required

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Serving Size

• Makes about 6 servings

Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup is a classic comfort food made with tender chunks of chicken, hearty vegetables, and egg noodles in a flavorful, aromatic broth. It's the perfect remedy for cold days, cozy nights, or when you're feeling under the weather.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Equipment

• Large soup pot or Dutch oven
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion diced
• 2 cloves garlic minced
• 3 medium carrots peeled and sliced
• 2 celery stalks sliced
• 8 cups low-sodium chicken broth
• 2 cups cooked shredded chicken rotisserie or boiled
• 2 cups wide egg noodles uncooked
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and black pepper to taste
• Optional: 1 bay leaf
• Optional: Juice of 1/2 lemon for brightness

Instructions

• Sauté Vegetables:
• Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, or until softened. Add garlic and cook for 1 more minute.
• Add Broth & Seasonings:
• Pour in chicken broth. Stir in thyme, parsley, and bay leaf if using. Bring to a gentle boil.
• Add Chicken & Simmer:
• Add shredded cooked chicken to the pot. Reduce heat and let it simmer for 10 minutes to develop flavor.
• Cook Noodles:
• Stir in the egg noodles and cook for 6–8 minutes, or until tender. Taste and adjust salt and pepper as needed. Remove bay leaf if used.
• Finish & Serve:
• Stir in lemon juice for a hint of brightness (optional). Serve hot, garnished with fresh herbs if desired.

Servings: 6 servings