Classic Chicken Noodle Soup 🍜🐔
Warm, comforting, and packed with tender chicken, hearty noodles, and savory broth—just like grandma used to make!
Ingredients
-
1 tbsp olive oil or butter
-
1 onion, diced
-
2 carrots, sliced
-
2 celery stalks, sliced
-
3 garlic cloves, minced
-
8 cups (2L) chicken broth (homemade or low-sodium)
-
1 lb (450g) boneless chicken thighs or breasts (or rotisserie chicken)
-
2 cups (100g) egg noodles (or pasta of choice)
-
1 tsp dried thyme
-
1 bay leaf
-
Salt & pepper to taste
-
Fresh parsley (for garnish)
Optional Add-Ins:
-
½ tsp turmeric (for golden color)
-
1 cup frozen peas
-
A splash of lemon juice (brightens flavor)
Instructions
1. Sauté the Aromatics
-
Heat oil in a large pot over medium heat. Add onion, carrots, and celery—sauté for 5 mins until softened.
-
Stir in garlic and cook for 30 seconds until fragrant.
2. Simmer the Broth & Chicken
-
Pour in chicken broth, add thyme, bay leaf, and season with salt/pepper.
-
Add raw chicken (if using). Bring to a boil, then reduce heat and simmer for 15-20 mins until chicken is cooked.
-
Remove chicken, shred with forks, and return to the pot. (Skip this step if using pre-cooked rotisserie chicken—just add it later.)
3. Cook the Noodles
-
Add egg noodles and simmer for 6-8 mins until tender (don’t overcook—they’ll soften more as the soup sits).
-
Stir in peas or other veggies (if using) for the last 2 mins.
4. Adjust & Serve
-
Discard the bay leaf. Taste and adjust seasoning (more salt/pepper? A squeeze of lemon?).
-
Garnish with fresh parsley and serve hot with crusty bread!
Tips for the Best Soup
✔ Use homemade broth for deeper flavor (or jazz up store-bought with a splash of soy sauce or parmesan rind).
✔ Don’t overcook noodles—they’ll turn mushy. For meal prep, keep noodles separate and add when reheating.
✔ Extra rich? Stir in a spoonful of cream or a pat of butter at the end.
Why This Recipe Works
✅ One-pot wonder—ready in 30 minutes!
✅ Cures colds and warms souls (thanks to garlic + steam).
✅ Flexible—swap noodles for rice, or add spinach/ginger for a twist.
Want it thicker? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in at the end.
Vegetarian? Use veggie broth and mushrooms instead of chicken.
Let me know if you’d like a slow cooker or instant pot version! 😊