Classic Chicken Noodle Soup

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Prep Time 10

Cook Time 25

Total Time 35

Servings 6 servings

Calories 240

Ingredients

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

Instructions

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

Notes

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. Stir in a handful of spinach near the end for color. For freezing, freeze the soup without the noodles and cook fresh noodles when serving.