Homemade Chicken Noodle Soup with Egg Noodles for Cozy Days
A delicious Homemade Chicken Noodle Soup with Egg Noodles perfect for cozy days.
Equipment
- soup pot
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 3 carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 bay leaves
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked chicken (shredded; rotisserie chicken works well)
- 2 cups egg noodles
- to taste Salt and black pepper
- 2 tablespoons fresh parsley, chopped
- squeeze fresh lemon juice (for brightness)
Instructions
Cooking Instructions
- Start by heating olive oil or butter in a large soup pot over medium heat. Add diced onion, garlic, carrots, and celery and sauté until the onions are translucent and the vegetables slightly softened, about 5–7 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Add thyme, bay leaves, and a pinch of salt and pepper. Reduce the heat and let it simmer for about 15 minutes.
- Stir in shredded cooked chicken, heating through. If using raw chicken, simmer in the broth earlier, then remove, shred, and return to the pot.
- Add the egg noodles directly into the pot and cook according to package instructions, usually 6–8 minutes. Avoid overcooking.
- Once the noodles are tender, taste the soup and adjust seasonings. Stir in freshly chopped parsley and ladle into bowls. Serve hot.
Notes
For better noodle texture, consider boiling them separately and adding upon serving if storing leftovers.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 10mg
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