Description
This Homestyle Chicken Noodle Soup is the ultimate feel-good comfort food. Made with tender chicken, hearty egg noodles, and flavorful vegetables in a savory broth, it’s perfect for chilly days or soothing the soul when you’re feeling under the weather. Simple, wholesome, and ready in under an hour!
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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2 cloves garlic, minced
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3 medium carrots, peeled and sliced
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2 celery stalks, sliced
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8 cups low-sodium chicken broth
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2 cups shredded cooked chicken (rotisserie or poached)
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2 cups egg noodles
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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Salt and pepper, to taste
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2 tablespoons chopped fresh parsley (optional)
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Juice of 1/2 lemon (optional, for brightness)
Instructions
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Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes, or until vegetables begin to soften.
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Pour in the chicken broth, then add thyme and rosemary. Bring to a boil.
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Stir in the noodles and cook for about 8–10 minutes, or until tender.
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Add the shredded chicken and simmer for 5 more minutes, until everything is heated through.
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Taste and season with salt, pepper, and a squeeze of lemon juice, if using.
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Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Add a bay leaf during simmering for extra depth (remove before serving).
Leftover rotisserie chicken works great in this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American