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Chicken Noodle Soup

This chicken noodle soup warms you with tender chicken, fresh vegetables, and egg noodles in a savory broth. Perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 8 cups chicken broth (preferably low sodium)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • to taste Salt and black pepper
Final Ingredients
  • 2 cups cooked chicken, shredded (rotisserie or boiled)
  • 2 cups egg noodles
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

Cooking the Vegetables
  1. In a large pot, heat olive oil over medium heat.
  2. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
Building the Soup
  1. Pour in chicken broth and bring the mixture to a boil.
  2. Stir in dried thyme, oregano, salt, and black pepper.
  3. Add shredded chicken and reduce heat to a simmer. Let cook for 10 minutes to meld the flavors together.
Cooking Noodles
  1. Add egg noodles to the pot and cook for 8–10 minutes or until the noodles are tender.
Serving
  1. Taste the soup and adjust seasoning if needed.
  2. Stir in fresh parsley just before serving for added color and freshness.
  3. Serve the soup hot, optionally with crusty bread or crackers.

Notes

Use low-sodium broth so you can control the salt. Shred the chicken fine for even bites. Add noodles near the end so they stay firm.