A comforting classic made with tender chicken, vegetables, herbs, and egg noodles. Perfect for chilly days or whenever you need a nourishing meal.
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups (2 L) chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 8 oz (225 g) egg noodles
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice (optional, for brightness)
Instructions
Step 1: Cook the Vegetables
- Heat the butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook for 6–8 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 1 minute.
Step 2: Simmer the Soup
- Pour in the chicken broth.
- Add the shredded chicken, bay leaves, thyme, dried parsley, salt, and pepper.
- Bring to a gentle boil, then reduce the heat.
- Simmer for 15–20 minutes.
Step 3: Cook the Noodles
- Add the egg noodles.
- Cook for 6–8 minutes, or until tender.
Step 4: Finish
- Remove the bay leaves.
- Stir in the fresh parsley and lemon juice, if using.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Tips
- If making ahead, cook the noodles separately and add them to each bowl before serving to prevent them from becoming too soft.
- Add 1 cup of frozen peas or corn during the last 5 minutes for extra vegetables.
- A pinch of turmeric adds a warm color and subtle flavor.
- Store leftovers in the refrigerator for up to 4 days. If freezing, freeze the soup without the noodles and add freshly cooked noodles when reheating.
Serving Suggestions
- Crusty bread or warm dinner rolls
- Saltine crackers
- Grilled cheese sandwich
- Simple green salad
Serves
6–8 people
Approximate nutrition (per serving, based on 8 servings):
- Calories: ~280
- Protein: 21 g
- Carbohydrates: 23 g
- Fat: 11 g
- Fiber: 2 g