Classic Chicken Noodle Soup

Chicken noodle soup is one of those dishes that never goes out of style. It’s cozy, hearty, and packed with simple ingredients that work together without fuss. The broth gets layered flavor from sautéed vegetables and simmered chicken, and the noodles keep it filling without being heavy. It’s also a go-to comfort meal when you’re under the weather, since the warm broth and steam can feel soothing. You can make it on a lazy Sunday or throw it together during the week when you just need something warm and reliable. Leftovers store well, and the soup reheats beautifully.

PREP / COOK TIME
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 6

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• Fresh lemon juice, optional (for brightness)

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook until they soften.
3. Stir in the garlic and cook for another minute.
4. Pour in the broth and bring it to a gentle boil.
5. Add the chicken, thyme, and parsley. Simmer for 10 minutes.
6. Add the egg noodles and cook until tender.
7. Taste and adjust the seasoning. Add a squeeze of lemon if you want extra brightness.
8. Serve warm.

• For richer flavor, use homemade broth or simmer a rotisserie chicken carcass in water first.
• Add more broth if the noodles absorb too much liquid.
• Replace egg noodles with pasta shells or rotini if that’s what you have.
• Stir in a handful of spinach near the end for added color and nutrients.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• The noodles will soften as it sits, so add extra broth when reheating.
• For freezing: freeze the soup without noodles for best texture, then cook fresh noodles when serving.

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