Chicken Noodle Soup
A comforting Chicken Noodle Soup that's perfect for chilly days, filled with tender chicken, hearty vegetables, and savory broth.
Ingredients
For the Soup Base
- 1 tablespoon olive oil Use high-quality, extra virgin olive oil for maximum flavor.
- 1 medium onion, chopped Sweet onions work best.
- 2 medium carrots, sliced Fresh baby carrots or standard ones; firmness is key.
- 2 stalks celery, sliced Adds vital crunch and flavor.
- 2 cloves garlic, minced Fresh garlic is your best bet.
- 8 cups chicken broth Low-sodium broth preferred.
- 2 cups cooked chicken, shredded Rotisserie chicken is convenient.
- 1 teaspoon dried thyme Adds a lovely aroma.
- 1 teaspoon dried oregano For depth of flavor.
- to taste Salt and pepper Always season to your liking.
- 2 cups egg noodles Wide or standard, your choice.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery. Sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
Cooking the Soup
- Pour in the 8 cups of chicken broth and bring the mixture to a boil over high heat.
- Once boiling, add the shredded chicken, thyme, oregano, salt, and pepper. Stir and simmer for about 5 minutes.
- Stir in the egg noodles and cook until tender, about 7-10 minutes.
- Before serving, taste and adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat gently.