Description
A comforting and classic homemade chicken noodle soup featuring tender shredded chicken, hearty egg noodles, and a flavorful broth simmered with fresh vegetables and herbs. Perfect for warming up on a chilly day or when seeking a nourishing, hearty meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Seasoning
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 1 whole chicken (about 3-4 pounds), cooked, skin removed, meat shredded
- 6 ounces egg noodles
Finishing Touches
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they are tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release the aroma without burning.
- Add Broth and Herbs: Pour in the chicken broth, then add the bay leaf and dried thyme. Season with salt and freshly ground black pepper according to your taste preference.
- Simmer: Bring the mixture to a boil, then reduce the heat to let it simmer gently for about 10 minutes to develop flavor.
- Add Chicken and Noodles: Incorporate the shredded cooked chicken and egg noodles into the pot. Continue simmering for about 10 minutes or until the noodles are tender and cooked through.
- Finish and Season: Remove the bay leaf. Stir in the chopped fresh parsley and lemon juice, if using, to brighten the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Serve the soup hot, perfect for a nourishing meal.
Notes
- Using a whole cooked chicken provides tender meat and rich flavor, but you can also use pre-cooked chicken breasts or thighs.
- Adjust the noodle cooking time depending on your preferred noodle texture to avoid overcooking.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or rice noodles.
- Add fresh lemon juice at the end for a subtle tang that enhances the broth’s flavor.
- Leftover soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
