Classic Chicken Noodle Soup
A comforting and nourishing soup perfect for cold days or when you're feeling under the weather, made with chicken, vegetables, and egg noodles.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth Homemade broth can be used for richer flavor.
- 2 cups rotisserie chicken, shredded Can use cooked or leftover chicken.
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 cups egg noodles Can substitute with gluten-free noodles if needed.
- Salt and pepper to taste
- Fresh parsley for garnish Add for flavor and presentation.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, bay leaf, and noodles.
- Reduce heat and simmer until the noodles are tender, about 8-10 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
Store in airtight containers for up to 3-4 days in the refrigerator; freeze for up to 3 months. To vary, add more vegetables like peas or spinach, and adjust seasonings per your taste.