Description
This classic chicken noodle soup is cozy, comforting, and homemade with tender shredded chicken, egg noodles, vegetables, and a flavorful broth.
Ingredients
2 tablespoons olive oil or unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
1.5–2 pounds bone-in chicken thighs or breasts
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
6–8 ounces egg noodles
1/4 cup fresh parsley, chopped
1–2 tablespoons lemon juice (optional)
1–1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper
Instructions
Heat olive oil or butter in a large soup pot over medium heat.
Add onion, carrots, and celery with a pinch of salt.
Cook 6–8 minutes until softened.
Add garlic and cook for 1 minute.
Add chicken, broth, bay leaves, thyme, oregano, and black pepper.
Bring to a gentle boil, then reduce to a simmer.
Cover partially and simmer 25–30 minutes until chicken is tender.
Remove chicken from the pot and let cool slightly.
Add egg noodles to the broth and cook 6–8 minutes until tender.
Shred the chicken and discard bones and skin.
Return shredded chicken to the pot.
Stir in parsley and lemon juice.
Remove bay leaves, adjust seasoning, and serve hot.
Notes
For best leftovers, store noodles separately from the broth.
Use rotisserie chicken for a faster version.
Freeze soup without noodles for best texture.
Add spinach or kale at the end for extra vegetables.