Description
Chicken Noodle Soup is a comforting, classic dish filled with tender chicken, hearty vegetables, and soft noodles in a flavorful broth. It’s a nourishing, satisfying meal that’s perfect for any time of the year, especially when you’re craving warmth and comfort.
Ingredients
- 2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
6 cups chicken broth (low-sodium, if preferred)
1 1/2 cups cooked, shredded chicken (rotisserie chicken works great)
1 1/2 cups egg noodles (or your favorite pasta)
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper (adjust to taste)
Fresh parsley or dill for garnish (optional)
1 tbsp lemon juice (optional, for a touch of brightness)
Instructions
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Add the broth and seasonings: Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme, parsley, salt, and pepper. Let the broth simmer for about 10 minutes, allowing the vegetables to cook through and the flavors to combine.
- Add the chicken and noodles: Stir in the shredded chicken and uncooked egg noodles. Bring the soup back to a simmer, and cook for 8-10 minutes, or until the noodles are tender. Stir occasionally to ensure the noodles cook evenly.
- Finish the soup: Once the noodles are cooked, taste the soup and adjust the seasoning with more salt and pepper if necessary. If you like a touch of brightness, add a tablespoon of lemon juice.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or dill, if desired. Serve hot with crusty bread or crackers.
Notes
- Vegetarian Option: Replace the chicken with tofu or more vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Gluten-Free: Use gluten-free noodles to make the soup gluten-free. Rice noodles or quinoa pasta work well.
- Add More Veggies: Feel free to add other vegetables like spinach, kale, or peas for added nutrition and color.
- Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
- Storage: Leftover Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a pot over low heat, adding a splash of water or broth if necessary to loosen the soup. You can also reheat it in the microwave in 1-minute intervals, stirring in between.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
