Description
This homestyle chicken noodle soup is warm, comforting, and bursting with flavor. Perfect for a chilly day!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
- 8 cups low-sodium chicken broth
- 3 cups rotisserie chicken, shredded (about 1 small chicken)
- 2 cups egg noodles (uncooked)
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery; cook for 5-6 minutes until softened.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the dried thyme, dried parsley, black pepper, and salt to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring the mixture to a simmer over medium-high heat.
- Stir in the shredded rotisserie chicken and uncooked egg noodles. Reduce heat to a gentle simmer and cook for 8-10 minutes, or until noodles are tender but not mushy.
- If using, add the lemon juice for a hint of brightness. Taste and adjust salt or pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and enjoy piping hot!
Notes
- This soup can easily be made ahead of time and stored in the refrigerator for up to 3 days.
- For a heartier soup, feel free to increase the amount of vegetables or add your favorite greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg