Here’s a cozy, classic chicken noodle soup recipe 🥣🐔
Ingredients (Serves 4–6)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 2 cups egg noodles or any pasta of your choice
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- Salt & pepper to taste
- Optional: a bay leaf
Instructions
- Sauté veggies
- In a large pot, heat olive oil or butter over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds more.
- Add broth and seasonings
- Pour in chicken broth and add thyme, parsley, and bay leaf if using.
- Bring to a boil, then reduce heat and simmer 10–15 minutes until veggies are tender.
- Add chicken & noodles
- Stir in cooked chicken and noodles.
- Simmer until noodles are cooked (usually 6–8 minutes).
- Finish & serve
- Remove bay leaf. Taste and adjust salt and pepper.
- Optional: garnish with fresh parsley. Serve hot.
This soup keeps well in the fridge for a few days, and you can freeze it too — just cook the noodles fresh when reheating to prevent them from getting mushy.
If you want, I can also give a one-pot slow cooker version that makes it extra rich and easy. Do you want that version too?
