Description
Comforting homemade chicken noodle soup made with tender chicken, vegetables, egg noodles, and a flavorful broth perfect for cozy meals.
Ingredients
Scale
- 1 large yellow onion diced
- 3 medium carrots sliced into 1/2 inch rounds
- 3 medium celery stalks sliced
- 3 garlic cloves minced
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups low sodium chicken broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1 rotisserie chicken about 2 1/2 to 3 pounds shredded
- 6 ounces extra wide egg noodles
- 1/2 bunch fresh parsley or dill chopped
- 2 tablespoons lemon juice optional
Instructions
- Dice the onion slice the carrots cut the celery and mince the garlic
- Heat butter or olive oil in a large Dutch oven over medium heat
- Add onion carrots celery garlic salt and pepper and cook about 5 minutes until onion is translucent
- Pour in chicken broth then add thyme sprigs and bay leaves and bring to a boil
- Shred the rotisserie chicken into bite sized pieces
- Add shredded chicken and egg noodles to the soup
- Reduce heat and simmer about 6 to 7 minutes until noodles are just tender
- Remove thyme sprigs and bay leaves
- Stir in chopped parsley or dill
- Add lemon juice if desired then taste and adjust seasoning before serving
Notes
- If not serving immediately cook noodles separately to prevent them from absorbing too much broth
- Store leftovers in an airtight container in the refrigerator up to four days
- Add extra broth when reheating if noodles absorb liquid
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 780
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 28
- Cholesterol: 85