Here’s a classic Chicken Noodle Soup recipe — warm, comforting, and perfect for any day 🥣🍗
Chicken Noodle Soup
Serves: 4–6
Time: ~45 minutes
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups (2 L) chicken stock or broth
- 2 cups cooked chicken, shredded (rotisserie works well)
- 2 cups egg noodles or pasta of choice
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1–2 bay leaves
- Salt & pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté vegetables
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute.
- Add stock & seasonings
- Pour in chicken stock. Add thyme, bay leaves, salt, and pepper. Bring to a gentle boil.
- Cook noodles & chicken
- Add noodles and cook according to package instructions until al dente.
- Stir in shredded chicken and simmer 5 minutes until heated through.
- Finish & serve
- Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Tips & Variations
- Extra flavor: Use bone-in chicken and simmer for 30–40 minutes, then shred.
- Vegetarian version: Use vegetable broth and add more vegetables or tofu.
- Make ahead: Soup keeps in the fridge 3–4 days; noodles can be cooked separately and added when reheating to prevent sogginess.
- Optional add-ins: Corn, peas, or spinach for extra nutrition.
I can also give a slow-cooker Chicken Noodle Soup recipe that’s ready with minimal effort and extra rich flavor.
Do you want me to do that?
