Name: Classic Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon Olive Oil; 1 medium Yellow Onion, diced; 2 large Carrots, sliced into rounds; 2 stalks Celery, sliced; 3 cloves Garlic, minced; 8 cups Chicken Broth (low sodium); 1/2 teaspoon Dried Thyme; 1/2 teaspoon Dried Oregano; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 2 cups Cooked Chicken, shredded; 3 cups Wide Egg Noodles; 2 tablespoons Fresh Parsley, chopped; 1 tablespoon Lemon Juice

"This classic chicken noodle soup is the ultimate soul-warming comfort food, featuring a golden, aromatic broth packed with tender shredded chicken and perfectly cooked egg noodles. It's the perfect remedy for a cold day or whenever you need a wholesome, homemade hug in a bowl."

Ingredients

Qty	Item
1 tablespoon 15 ml	Olive Oil
1 medium 150 g	Yellow Onion, diced
2 large 120 g	Carrots, sliced into rounds
2 stalks 100 g	Celery, sliced
3 cloves 9 g	Garlic, minced
8 cups 1.9 l	Chicken Broth (low sodium)
1/2 teaspoon 0.5 g	Dried Thyme
1/2 teaspoon 0.5 g	Dried Oregano
1 teaspoon 6 g	Salt
1/2 teaspoon 1 g	Black Pepper
2 cups 300 g	Cooked Chicken, shredded
3 cups 150 g	Wide Egg Noodles
2 tablespoons 8 g	Fresh Parsley, chopped
1 tablespoon 15 ml	Lemon Juice

How to Make Classic Chicken Noodle Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.

Pour in the chicken broth. Add the dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and add the wide egg noodles. Cook for about 8-10 minutes, or until the noodles are tender.

Stir in the shredded cooked chicken and let it heat through for 2-3 minutes.

Remove the pot from heat. Stir in the fresh parsley and lemon juice to brighten the flavors.

Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.

·
Use a rotisserie chicken for a quick and flavorful shortcut.
·
To prevent noodles from getting soggy when storing leftovers, cook them separately and add them to each bowl as you serve.
·
A squeeze of fresh lemon juice at the end acts as a flavor enhancer that cuts through the richness of the broth.
·
Saute your vegetables until they just start to caramelize for a deeper flavor profile.

Frequently Asked Questions

Can I freeze chicken noodle soup?

Yes, but it is best to freeze the soup without the noodles, as they tend to become mushy when thawed and reheated. Add fresh noodles when reheating.

What kind of chicken is best for this soup?

Shredded chicken breast or thighs both work well. For the most flavor, use meat from a roasted chicken or poach chicken breasts directly in the broth.

How long does this soup last in the fridge?

Stored in an airtight container, this soup will stay fresh for 3 to 4 days.

Can I use gluten-free noodles?

Absolutely! Simply swap the egg noodles for your favorite gluten-free pasta or even rice, though cooking times may vary.

Video Tutorials

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