Chicken Noodle Soup
Ingredients
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2 tablespoons olive oil or butter
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1 medium onion (chopped)
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2 cloves garlic (minced)
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2 medium carrots (sliced)
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2 celery stalks (sliced)
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8 cups chicken broth
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2 cups cooked shredded chicken (rotisserie works great)
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2 cups egg noodles
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon dried thyme (optional)
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1 tablespoon fresh parsley (chopped, optional)
Instructions
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Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened. -
Add Broth
Pour in chicken broth and bring to a boil. -
Cook Noodles
Add egg noodles and cook according to package instructions (usually 6–8 minutes). -
Add Chicken & Seasoning
Stir in shredded chicken, salt, pepper, and thyme. Simmer for 5–10 minutes. -
Finish & Serve
Sprinkle with fresh parsley and serve hot.
Q & A
Q1: Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts or thighs to the broth and simmer for 20–25 minutes. Remove, shred, and return to the pot.
Q2: Can I freeze this soup?
Yes, but freeze without noodles for best texture. Add fresh noodles when reheating.
Q3: How can I make it thicker?
Add 1 tablespoon flour while sautéing vegetables or mash some cooked carrots into the broth.
Q4: Can I add other vegetables?
Yes. Corn, peas, spinach, or potatoes work well.
Q5: How long does it last in the fridge?
Store in an airtight container for up to 4 days.