Description

My Simple Chicken Noodle Soup is a cozy, comforting classic perfect for any day. Sautéed onions, garlic, carrots, and celery create a fragrant base, simmered in rich chicken broth with tender shredded chicken and soft egg noodles. Seasoned with thyme, parsley, and a touch of salt and pepper, this soup is perfect for family dinners or rainy afternoons.

Ingredients

Scale

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

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onions and garlic until golden.
Add carrots and celery; cook 5 minutes.
Pour in chicken broth; bring to boil.
Stir in chicken, thyme, and parsley; simmer 10 minutes.
Add noodles; cook until tender.
Season with salt and pepper; add lemon juice if desired.
Serve warm with bread.

Notes

Sautéing onions and garlic first deepens the flavor. Add noodles last to prevent them from becoming mushy. Soup keeps in the fridge 3 days; freeze broth separately if needed.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5
Sodium: 600
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 20
Cholesterol: 60