Description

This Chicken Noodle Soup for Dinner is my ultimate comfort food. Tender shredded chicken, soft vegetables, and perfectly cooked egg noodles simmered in a flavorful chicken broth make it a heartwarming meal. Perfect for family dinners or cozy nights at home, it’s simple, nourishing, and full of love.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
3 carrots, sliced into rounds
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken stock
2 cups cooked chicken, shredded
200g egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Optional: squeeze of fresh lemon

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5-6 minutes until soft.
Add garlic and cook 1 minute until fragrant.
Pour in chicken stock and bring to a gentle boil.
Add shredded chicken, thyme, and parsley. Simmer 15 minutes.
Season with salt and pepper; adjust herbs to taste.
Add egg noodles and cook 6-8 minutes until tender.
Optional: squeeze fresh lemon before serving.

Notes

Sauté vegetables first for richer flavor. Add noodles last to avoid mushiness. Store leftovers in fridge for 3 days; freeze broth separately. Rotisserie chicken works great for a time-saver.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 4
Sodium: 600
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 3
Protein: 20
Cholesterol: 55