Description
A comforting, easy-to-make chicken noodle soup featuring tender chicken, soft egg noodles, and a rich, savory broth built on sautéed vegetables. Perfect for cold days, sick days, or cozy family dinners.
Ingredients
Scale
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 8 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Chicken (bone-in/skin-on thighs or breasts for broth, or 1 rotisserie chicken shredded)
Instructions
- Prepare the chicken: If using raw chicken, place pieces in a pot with water, bay leaves, and thyme. Bring to a boil, then simmer for 20-25 minutes until cooked. Remove chicken, shred meat using two forks, and discard bones and skin.
- Sauté the aromatics: In the same pot or a clean large pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent. Add garlic and cook for 1 minute until fragrant.
- Build the broth: Pour in chicken broth and water. Add reserved cooking liquid from chicken if available. Stir in dried thyme and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Cook the noodles: In a separate pot of salted water, boil egg noodles according to package directions (usually 7-9 minutes) until al dente. Drain and rinse briefly with cold water.
- Combine and finish: Add shredded chicken and cooked noodles to the simmering broth. Heat through for 2-3 minutes. Remove bay leaves. Season with salt and pepper to taste. Stir in fresh parsley just before serving.
Notes
For a gluten-free version, swap egg noodles for rice or gluten-free pasta. For a lighter version, use chicken breast. Cook noodles separately to prevent them from becoming mushy and absorbing all the broth. Store leftovers in the refrigerator for up to 4 days. Freeze the soup without noodles; cook noodles fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: chicken noodle soup, comfort food, easy soup, winter warmer, healthy soup, classic recipe, rotisserie chicken soup