Description
A classic, cozy soup made with tender chicken, hearty egg noodles, and a flavorful broth. This homemade version is packed with fresh vegetables and herbs for the ultimate comfort food.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium)
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 2 cups egg noodles
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
-
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. -
Add Garlic & Seasonings:
Stir in minced garlic, thyme, oregano, and the bay leaf. Cook for 1 minute until fragrant. -
Simmer the Broth:
Pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes. -
Add Chicken & Noodles:
Stir in the shredded chicken and egg noodles. Simmer for another 8-10 minutes until the noodles are tender. -
Final Touches:
Remove the bay leaf, season with salt and pepper, and add lemon juice if using. -
Serve & Enjoy!
Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
✔ Shortcut Tip: Use rotisserie chicken to save time!
✔ Make it Creamy: Add 1/2 cup of heavy cream for a richer texture.
✔ Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice.
✔ Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.