Description
This comforting Chicken Noodle Soup combines tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables simmered in a flavorful low-sodium chicken broth. Enhanced with fresh herbs and a touch of lemon juice, this classic recipe is perfect for a quick and nourishing meal in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 Tablespoons olive oil
- 1 ½ cup carrots, peeled and sliced into ¼-inch thick slices
- 1 cup celery, chopped
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 96 ounces low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon dried oregano
- 1 teaspoon pepper (plus more to taste)
- 1 teaspoon sea salt (plus more to taste)
Main Ingredients
- 4 cups uncooked wide egg noodles
- 3 cups shredded cooked chicken (about 1.5 lbs boneless chicken breasts)
- ¼ cup fresh flat-leaf parsley leaves, finely chopped
- 1 Tablespoon lemon juice (optional)
Instructions
- Cook Noodles: Fill a large pot with water, bring it to a boil, and cook the wide egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced carrots, chopped celery, and diced onion, sautéing for about 7 minutes until the vegetables start to soften. Stir occasionally to prevent sticking. Add minced garlic and sauté for an additional 1 to 2 minutes until fragrant.
- Boil Soup Base: Pour in the low-sodium chicken broth along with the bay leaves, fresh thyme, dried oregano, pepper, and sea salt. Bring the mixture to a gentle boil and simmer for about 5 minutes, or until the vegetables are fork-tender.
- Add Chicken and Herbs: Stir in the shredded cooked chicken, chopped fresh parsley, and lemon juice if using. Allow the soup to boil for 1 to 2 minutes until the chicken is thoroughly warmed.
- Season to Taste: Taste the soup and adjust seasonings as needed, adding more salt, pepper, or herbs to your preference. Remove the bay leaves before serving.
- Serve: Place about two-thirds of a cup of cooked noodles into each bowl, then ladle the hot soup over the noodles and serve immediately.
Notes
- You can use rotisserie chicken or leftover cooked chicken breasts for convenience.
- Adjust the amount of chicken broth if you prefer a thinner or heartier soup.
- Lemon juice adds a subtle brightness but is optional.
- For gluten-free option, substitute wide egg noodles with gluten-free pasta.
- Fresh herbs enhance flavor best, but dried can be used as substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken noodle soup, homemade chicken soup, easy chicken soup, comfort food, classic soup recipe
