Homemade Chicken Noodle Soup
A comforting dish featuring tender chicken, hearty vegetables, and nourishing broth, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth (low-sodium recommended)
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 2 bay leaves
- Fresh spinach or kale (optional)
- A squeeze of lemon juice (optional)
- Red pepper flakes (optional)
Instructions
- Sauté the olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute, just until fragrant.
- Add the chicken broth to the pot, scraping any bits stuck to the bottom.
- Mix in the shredded chicken, thyme, parsley, bay leaves, salt, and pepper. Bring to a gentle boil.
- Cook the egg noodles, reducing heat to a simmer, for about 10 minutes or until tender. Stir occasionally.
- Remove the bay leaves from the soup and adjust seasoning if needed.
- Serve the soup hot, optionally adding fresh greens or a squeeze of lemon juice for flavor.
Notes
Use fresh ingredients for the best flavor. Store leftovers in the fridge for 3-4 days or freeze without noodles for up to 3 months.