Homemade Chicken Noodle Soup
This homemade chicken noodle soup is a warm, comforting dish filled with tender chicken, fresh veggies, and hearty egg noodles—perfect for chilly nights and nourishing the soul.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for an extra shortcut.
- 8 cups chicken broth Low-sodium recommended.
- 2 cups egg noodles Perfect for soaking up flavors.
Vegetables
- 1 cup carrots, sliced Adds sweetness and color.
- 1 cup celery, sliced Provides crunch and depth.
- 1/2 cup onion, chopped Foundation flavor; sauté until translucent.
- 3 cloves garlic, minced Adds a punch of flavor.
Seasoning
- 1 teaspoon salt Enhances flavor.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon dried thyme Earthy note for the soup.
Cooking Fat
- 1 tablespoon olive oil For sautéing veggies.
Garnish
- to taste fresh parsley Optional, for garnish.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add chopped onions, sliced carrots, and celery. Sauté for about 5-7 minutes until softened and aromatic.
- Add minced garlic and sauté for another minute.
Cooking the Soup
- Pour in 8 cups of chicken broth and bring to a boil.
- Once boiling, add in 2 cups of egg noodles and cook according to package instructions (typically 6-8 minutes).
- Stir in the shredded chicken, salt, black pepper, and dried thyme. Simmer for another 5-10 minutes.
- Adjust seasoning and serve hot with fresh parsley garnish if desired.
Notes
Store leftovers in an airtight container for up to 4-5 days. Reheat with a splash of water or broth. Avoid freezing noodles to prevent mushiness.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 7gSaturated Fat: 1gSodium: 750mgFiber: 2gSugar: 3g
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