Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 6 cups chicken broth

• 2 cups cooked shredded chicken (rotisserie works great)

• 1½ cups egg noodles

• 1 tsp salt (to taste)

• ½ tsp black pepper

• ½ tsp dried thyme (or Italian seasoning)

• Optional: bay leaf, fresh parsley, lemon juice

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Instructions

1. Sauté the veggies
   Heat olive oil in a large pot over medium heat.
   Add onion, carrots, and celery. Cook 4–5 minutes until softened.
   Stir in garlic for 30 seconds.

2. Build the broth
   Pour in chicken broth. Add salt, pepper, thyme, and bay leaf if using.
   Bring to a gentle boil.

3. Cook the noodles
   Add egg noodles and simmer 6–8 minutes until just tender.

4. Add chicken
   Stir in shredded chicken and simmer 2–3 more minutes.

5. Finish
   Remove bay leaf. Add parsley and a squeeze of lemon if you like.

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Pro Tips

• Clear broth: skim foam if needed and don’t overboil

• Extra cozy: add a knob of butter at the end

• Prevent mushy noodles: cook noodles separately if storing leftovers

• More flavor: use homemade or low-sodium broth

Variations

• Creamy chicken noodle: stir in ½ cup cream or milk

• Immune-boosting: add ginger + turmeric

• Low-carb: swap noodles for zucchini noodles

• Pressure cooker: 5 min high pressure, quick release (add noodles after)

If you want this quick 15-minute, from scratch with raw chicken, or grandma-style extra brothy, I’ve got you 🍜💛