Classic Chicken Noodle Soup
Experience the ultimate comfort with this nourishing, homemade chicken noodle soup. Featuring tender shredded chicken, crisp carrots, celery, and savory egg noodles in a perfectly seasoned broth, this classic recipe is a staple for any kitchen. By sweating fresh aromatics and using high-quality chicken broth, you achieve a professional, deep flavor profile that feels both hearty and vibrant. Finished with a splash of fresh lemon juice, this soup is the perfect remedy for cold days and busy weeknights alike.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: All Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
2 tbsp olive oil
1 cup carrots, sliced thin
1 cup celery, sliced thin
1 cup Vidalia onion, diced
2 cloves garlic, minced
64 oz chicken broth (low-sodium recommended)
2 bay leaves
1 tsp fresh thyme
1/2 tsp dried oregano
1 tsp black pepper
12 oz egg noodles
2 cups shredded rotisserie chicken
3-4 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
Add carrots, celery, and onion; sauté for 7 minutes until softened.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in chicken broth and add bay leaves, thyme, oregano, and black pepper.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Add the egg noodles and cook until tender, according to package instructions.
Stir in the shredded chicken and cook for another 2-3 minutes until heated through.
Remove from heat, stir in fresh parsley and lemon juice, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or more stock when reheating. For a gluten-free version, use your favorite gluten-free pasta noodles.
Find it online: https://elitesrecipes.com/chicken-noodle-soup-recipe/