Description
This is literally the BEST chicken noodle soup full of chicken, sliced carrots, celery, and tender wide noodles. A classic homemade soup seasoned and cooked to perfection. It’s the perfect warm and comforting soup for the winter!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups sliced carrots
- 1 ½ cups diced celery
- 1 ½ cups diced onion
- 3 teaspoons minced garlic
- 2 tablespoons fresh thyme
- 10 cups chicken broth
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
- salt (to taste)
- ground black pepper (to taste)
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, add 2 tablespoons olive oil, 2 cups sliced carrots, 1 ½ cups diced celery, and 1 ½ cups diced onion. Cook for 4-5 minutes, until tender. Add 3 teaspoons minced garlic, 2 tablespoons fresh thyme and cook for 1 minute more.
- Boil and Simmer: Pour in 10 cups chicken broth and add 12 ounces wide egg noodles, then bring to a boil over high heat. Reduce to a simmer and let the noodles cook for about 10 minutes, until they are al dente.
- Finish and Season: Add in 2 cups shredded chicken and 2 tablespoons fresh parsley right before serving, and continue to simmer until the chicken is heated throughout. Season with salt and ground black pepper to taste.
Notes
You can use rotisserie chicken for convenience. To thicken the soup, whisk one tablespoon of cornstarch with water before adding to the broth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 302 kcal
- Sugar: 5 g
- Sodium: 1164 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 68 mg