Description
This is the ultimate Chicken Noodle Soup, a timeless classic that delivers pure comfort in a bowl. Defined by its rich, golden broth, tender shredded chicken, and soft egg noodles, this simple, honest-to-goodness recipe warms you from the inside out. It’s a foolproof choice for a cozy and satisfying meal that tastes like it simmered for hours, yet comes together in no time.
Ingredients
2 tablespoon olive oil
2 large carrots, chopped
2 large celery stalks, chopped
1 cup onion, chopped
8 cups chicken broth
1 teaspoon fresh parsley, chopped
½ teaspoon dried thyme
6 oz wide egg noodles
2 cups shredded cooked chicken
salt and pepper, to taste
Instructions
Sauté the Vegetables
To build the flavor base, heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. This step is crucial for releasing the vegetables’ natural sweetness.
Simmer the Broth
Pour in the chicken broth and stir in the dried thyme. Bring the liquid to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Cook the Noodles and Add Chicken
Increase the heat to bring the broth to a low boil and add the wide egg noodles. Cook them according to package directions until al dente. When the noodles are nearly tender, stir in the shredded cooked chicken and fresh parsley.
Final Touches
Simmer for another 1-2 minutes to heat the chicken through completely. Taste the soup and season with salt and pepper as needed. Serve hot and enjoy immediately.
Notes
Broth is Key: The flavor of your soup is heavily dependent on the broth. Use a high-quality, low-sodium chicken broth or stock for the best, richest taste.
Don’t Overcook Noodles: Egg noodles cook quickly and will continue to soften in the hot soup. To avoid mushy noodles, cook them just until they have a slight bite (al dente).
Time-Saving Tip: A store-bought rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it in at the end as instructed.
Freezing: For best results, freeze the soup base (broth, chicken, and vegetables) without the noodles. When ready to eat, thaw the soup, bring it to a simmer, and cook a fresh batch of noodles to add in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 312
- Sugar: 5
- Sodium: 945
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 23
- Cholesterol: 70
Keywords: chicken noodle soup, classic soup, comfort food, homemade soup, easy soup recipe, egg noodles, chicken soup