Description

Few dishes are as universally comforting as chicken noodle soup. This timeless recipe has been a go-to for generations, cherished for its simplicity, flavor, and healing qualities. Whether you’re feeling under the weather, seeking a satisfying meal, or simply indulging in a bit of nostalgia, chicken noodle soup is the perfect choice.

Ingredients

Units Scale

For the Soup:

2 tablespoons olive oil or unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
8 cups chicken broth or stock (homemade or store-bought)
2 cups shredded cooked chicken (rotisserie chicken works well)
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
1 bay leaf
Salt and pepper to taste

Optional Add-Ins:

1 cup chopped spinach, kale, or Swiss chard
1 cup peas or corn (fresh or frozen)
1/2 teaspoon turmeric for additional flavor and anti-inflammatory benefits

Garnish:

Fresh parsley or dill, finely chopped
A squeeze of lemon juice for brightness
Cracked black pepper for extra spice

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Instructions

1. Prepare the Aromatics:

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.

2. Build the Broth:

Pour in the chicken broth or stock, then add the thyme, parsley, and bay leaf. Stir well and bring the mixture to a boil. Reduce the heat to a gentle simmer.

3. Cook the Chicken (if using raw):

If you’re using raw chicken breasts or thighs, add them to the simmering broth. Let them cook for 20-25 minutes until fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.

4. Add the Noodles:

Stir in the egg noodles and cook for 8-10 minutes, or until tender. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.

5. Incorporate Vegetables and Chicken:

Add the shredded cooked chicken (if pre-cooked) along with any optional greens or vegetables like spinach, kale, peas, or corn. Simmer for an additional 5 minutes, or until the vegetables are tender.

6. Final Touches:

Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, dill, or a squeeze of lemon juice for a burst of freshness. Serve warm.

Prep Time: 15mins
Cook Time: 35mins