Homemade Chicken Noodle Soup
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 2 cups cooked chicken shredded (preferably rotisserie or poached chicken)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Sauté the Aromatics:In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute until fragrant.
- Cook the Vegetables:Add sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add Broth and Seasonings:Pour in chicken broth and add dried thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
- Add Chicken and Noodles:Stir in the shredded chicken and egg noodles. Simmer for another 8-10 minutes or until the noodles are tender.
- Finish and Serve:Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- Make Ahead: Store soup without noodles if making ahead to avoid sogginess. Add freshly cooked noodles when serving.
- Variations: Substitute egg noodles with any pasta or use rice for a gluten free option. Add a squeeze of lemon juice for a bright, fresh flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
