Classic, comforting, and tastes just like grandma made but way easier and faster!! This soup is AMAZING and it'll be your new favorite recipe!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: American
Keyword: best chicken noodle soup recipe, chicken noodle soup, chicken soup, chicken soup recipe, easy chicken noodle soup, homemade chicken soup, how to make chicken noodle soup, noodle soup
Servings: 6
Calories: 408kcal
Author: Averie Sunshine
Ingredients
2tablespoonsolive oil
1cupcarrotspeeled and sliced thin (about 1 1/2 large carrots)
1cupcelerysliced thin (about 2 stalks)
1cupsweet Vidalia or yellow onionpeeled and diced small (about 1 medium onion)
2garlic clovesminced
64ounces8 cups low-sodium chicken broth, plus more if desired
2bay leaves
1teaspoonfresh thymeor 1/2 teaspoon dried thyme
½teaspoondried oregano
1teaspoonpepperor to taste
12ounceswide egg noodlesor your favorite noodles or pasta
2cupsshredded cooked chickenuse storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
3 to 4tablespoonsfresh flat-leaf parsley leavesfinely chopped
1tablespoonlemon juiceoptional
saltto taste
Instructions
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.