Description

A warm and hearty chicken noodle soup recipe perfect for chilly days, sick days, or when you need a comforting meal quickly.

Ingredients

Scale

2 cups cooked and shredded chicken breast or thighs
6 cups chicken broth (low-sodium preferred)
2 cups egg noodles
2 medium carrots, peeled and sliced into thin rounds
2 stalks celery, chopped into bite-sized pieces
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
2 bay leaves
2–3 sprigs fresh thyme
Salt and pepper to taste

Instructions

Chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic and shred the cooked chicken.
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the veggies are softened and fragrant.
Pour in the chicken broth and drop in the bay leaves and thyme sprigs. Bring to a gentle simmer.
Stir in the shredded chicken, ensuring it’s evenly distributed throughout the soup.
Add the egg noodles to the pot and cook according to package instructions, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Remove the bay leaves and thyme sprigs. Add salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

[‘Use fresh herbs like thyme and parsley for the best flavor.’, ‘Keep an eye on the noodles while cooking to avoid overcooking.’, ‘Taste and adjust seasoning as you go.’, ‘For a creamy version, add a splash of heavy cream or coconut milk at the end.’]

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 4
Sodium: 600
Fat: 6
Saturated Fat: 1
Carbohydrates: 30
Fiber: 3
Protein: 20

Keywords: chicken noodle soup, comfort food, easy soup recipe, homemade soup, cozy soup, quick dinner