Description
Recreate the comforting taste of your favorite fast-food chicken noodle soup at home with this easy-to-follow recipe. Packed with tender chicken, vegetables, and noodles in a savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken is excellent here)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup wide egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream or milk for a richer broth
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add minced garlic and cook for 1 minute until fragrant.
- 3. Pour in chicken broth and bring to a simmer. Add shredded chicken, thyme, rosemary, and bay leaf.
- 4. Reduce heat to low, cover, and simmer for at least 20 minutes.
- 5. Increase heat to medium-high and bring to a gentle boil. Add egg noodles and cook according to package directions until al dente.
- 6. Remove and discard the bay leaf.
- 7. Stir in fresh parsley. Add optional cream/milk if desired.
- 8. Season with salt and pepper to taste. Serve hot.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. Avoid boiling vigorously.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g