Description

This Easy Homestyle Chicken Noodle Soup is a comforting and hearty classic made with tender shredded chicken, wide egg noodles, and a flavorful broth enriched with fresh vegetables and herbs. Perfect for chilly days or when you need a soothing meal, this homemade recipe is simple to prepare and serves 6 people, delivering warmth and nourishment in every bowl.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth

Main Ingredients

2 cups cooked, shredded chicken
2 cups wide egg noodles

Seasonings

1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper, to taste

Garnish

Fresh parsley (optional)

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Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant, setting a flavorful base for the soup.
Add garlic and vegetables: Stir in minced garlic, sliced carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften, releasing their natural sweetness.
Add broth and seasonings: Pour in the chicken broth, then add dried thyme, dried parsley, bay leaf, salt, and pepper. Stir everything together and bring the mixture to a boil.
Simmer with chicken: Lower the heat to a simmer. Add the shredded cooked chicken to the pot and let it cook for about 10 minutes, allowing flavors to meld and chicken to warm through.
Cook noodles: Add the wide egg noodles to the simmering soup and cook according to package instructions, typically 8-10 minutes, until the noodles are tender but not mushy.
Finish and serve: Adjust seasoning with additional salt and pepper if needed. Remove the bay leaf from the soup. Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for a comforting meal.

Notes

For a richer flavor, use homemade chicken broth or low-sodium broth to control salt content.
Substitute wide egg noodles with other pasta shapes or gluten-free noodles if preferred.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
For an even heartier soup, add diced potatoes or green beans along with the carrots and celery.
Ensure the shredded chicken is fully cooked before adding to the soup; rotisserie chicken works well.