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Creamy Chicken Noodle Soup Recipe

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3.8 from 54 reviews

This classic Chicken Noodle Soup recipe is wholesome, comforting, and perfect for a cozy meal. Made with sautéed fresh vegetables, seasoned low-sodium chicken broth, tender shredded chicken, and wide egg noodles, this soup comes together in about 30 minutes and serves 6. Brightened with fresh parsley and optional lemon juice, it’s a nourishing dish ideal for any day that calls for warm, homemade goodness.

Ingredients

Vegetables

  • 1 ½ cup carrots (peeled and sliced into ¼-inch thick slices)
  • 1 cup celery (chopped)
  • 1 yellow onion (peeled and diced)
  • 2 garlic cloves (minced)

Soup Base

  • 2 Tablespoons olive oil
  • 96 ounces low-sodium chicken broth (plus more if desired)
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ½ teaspoon dried oregano
  • 1 teaspoon pepper (plus more to taste)
  • 1 teaspoon sea salt (plus more to taste)

Protein and Noodles

  • 4 cups uncooked wide egg noodles
  • 3 cups shredded cooked chicken (about 1.5 lbs boneless chicken breasts)

Finishing Touches

  • ¼ cup fresh flat-leaf parsley leaves (finely chopped)
  • 1 Tablespoon lemon juice (optional)

Instructions

  1. Cook noodles: Fill a large pot with water and bring it to a rolling boil. Add the wide egg noodles and cook according to package instructions until just tender. Drain the noodles well and set aside to be added to the soup when serving.
  2. Sauté vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until warmed. Add the peeled and sliced carrots, chopped celery, and diced yellow onion. Sauté them for about 7 minutes, stirring occasionally, until the vegetables begin to soften. Then add the minced garlic and sauté for an additional 1 to 2 minutes to release the aroma and deepen the flavor.
  3. Boil broth with seasonings: Pour in the 96 ounces of low-sodium chicken broth. Add 2 bay leaves, 1 teaspoon fresh thyme (or ½ teaspoon dried thyme), ½ teaspoon dried oregano, 1 teaspoon pepper, and 1 teaspoon sea salt. Bring the mixture to a gentle boil and let it simmer for about 5 minutes, until the vegetables are fork-tender and the flavors meld together.
  4. Add chicken and herbs: Stir in the 3 cups of shredded cooked chicken, finely chopped fresh parsley, and optional 1 tablespoon lemon juice. Continue boiling gently for 1 to 2 minutes, until the chicken is heated through and the soup is well combined.
  5. Season and finish: Taste the soup and adjust salt and pepper as needed to your preference. Remove the bay leaves carefully before serving to avoid any tough bits. Any additional herbs or spices can be added at this stage for enhanced flavor.
  6. Serve: When ready to enjoy, place about ⅔ cup of the cooked noodles into individual serving bowls. Ladle the hot chicken noodle soup over the noodles and serve immediately for optimal warmth and taste.

Notes

  • Use low-sodium chicken broth to control salt levels, adjusting seasoning at the end.
  • Shredded cooked chicken from rotisserie or leftover cooked chicken works well.
  • The optional lemon juice adds a bright, fresh finish but can be omitted if preferred.
  • Fresh herbs are recommended for best flavor, but dried herbs are a suitable substitute.
  • For a gluten-free option, substitute wide egg noodles with gluten-free noodles or rice noodles.
  • This soup reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/creamy-chicken-noodle-soup-recipe/