Chicken Noodle Soup

This chicken noodle soup builds a savory broth from sautéed onion, carrot, and celery, then simmers with bay leaf and dried herbs before the noodles and shredded chicken go in near the end. Cooking everything in one pot keeps it simple, and a final squeeze of lemon or dash of hot sauce lets you customize it to taste. It's the classic, comforting soup for a chilly day or when you're feeling under the weather.

A savory vegetable broth simmers with shredded chicken and egg noodles for a classic, comforting bowl of soup.

Why You'll Love This Recipe

• Fast: ready in about 55 minutes (15 min prep, 40 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 5 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 2 cloves garlic (minced)
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup cooked chicken (shredded)
• 2 cups egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat, add the diced onion, sliced carrots, chopped celery, and minced garlic, and sauté until softened, about 5 to 7 minutes.
2. Pour in the chicken broth, add the bay leaf, thyme, and oregano, bring to a boil, then reduce the heat and simmer for about 10 to 15 minutes so the flavors meld.
3. While the soup simmers, shred or chop the cooked chicken, using leftover roasted chicken or chicken cooked specifically for the soup.
4. Add the shredded chicken to the pot, stir in the egg noodles, and simmer until the noodles are cooked, about 8 to 10 minutes, adding precooked noodles later to avoid overcooking.
5. Season with salt and pepper to taste, remove the bay leaf, and adjust the seasoning as needed.
6. Ladle the hot soup into bowls and garnish each serving with fresh parsley.
7. For extra flavor, add a squeeze of lemon juice just before serving or a dash of hot sauce if you like heat.
8. Serve the soup hot and enjoy its comforting flavors.

Cooking Tips

• Don't skip sautéing the vegetables first — it builds a deeper flavor base for the broth.
• Add precooked noodles toward the end of cooking to avoid overcooking them.
• Remove the bay leaf before serving so no one bites into it by accident.

Substitutions

• Rice or small pasta shapes can replace egg noodles.
• Turkey can replace chicken if you have leftovers to use up.
• Fresh thyme and oregano can be used instead of dried for a brighter flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a splash of broth if the noodles have soaked up too much liquid.
• For longer storage, freeze the broth and chicken separately from the noodles.

Serving Suggestions

• Garnish with fresh parsley for a burst of color and freshness.
• Finish each bowl with a bright splash of lemon juice right before eating.
• A few drops of hot sauce stirred in gives the broth a welcome kick.

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