Description
This easy 30-minute homemade chicken noodle soup is a comforting classic made with tender vegetables, savory chicken broth, wide egg noodles, and shredded cooked chicken. Perfect for a quick, hearty meal, it features fresh herbs and a hint of lemon juice to brighten the flavors.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
Soup Base
- 2 tablespoons olive oil
- 64 ounces low-sodium chicken broth (8 cups, plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- salt, to taste
- black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (store-bought rotisserie or leftover chicken)
Finishing Touches
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat oil and sauté vegetables: In a large Dutch oven or stockpot, heat 2 tablespoons olive oil over medium-high heat until warm. Add the carrots, celery, and onion, then sauté for about 7 minutes or until the vegetables begin to soften, stirring intermittently.
- Add garlic: Stir in the minced garlic and continue to sauté for another 1 to 2 minutes until fragrant.
- Add broth and herbs: Pour in 64 ounces low-sodium chicken broth, then add bay leaves, thyme, oregano, and pepper. Bring the mixture to a gentle boil and let it simmer for about 5 minutes or until the vegetables are fork-tender. Add extra broth if you prefer a brothier soup.
- Cook noodles: Add the wide egg noodles to the boiling soup and cook for about 10 minutes until the noodles are tender and cooked through. You can add a cup or two of water at any point if the liquid level drops.
- Add chicken and seasoning: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through. Taste the soup and add salt, black pepper, or extra herbs as needed. Remove bay leaves before serving.
Notes
- Storage: Keep soup airtight in the fridge for 5 to 7 days or freeze for up to 4 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Expect noodles to absorb broth over time; add extra broth if needed when reheating.
- Lemon juice is optional but adds a bright flavor to the soup.
- Use rotisserie chicken or leftover chicken to save time.
- Add additional herbs like thyme or parsley to adjust flavor to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
