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Homemade Chicken Noodle Soup

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A classic, comforting chicken noodle soup made with tender shredded chicken, hearty vegetables, egg noodles, and fresh herbs simmered in a flavorful broth — cozy, nourishing, and perfect for any day.

Ingredients

1 large yellow onion, diced

3 medium carrots, sliced

3 medium celery stalks, sliced

3 cloves garlic, minced

2 Tbsp unsalted butter or olive oil

2 1/2 tsp kosher salt, plus more as needed

1/2 tsp freshly ground black pepper

8 cups low-sodium chicken broth (2 cartons, 32 oz each)

5 sprigs fresh thyme

2 dried bay leaves

1 rotisserie chicken (2 1/2–3 lb), shredded (or about 1 lb cooked chicken)

6 oz dried extra-wide egg noodles (about 3 1/4 cups)

1/2 bunch fresh parsley or dill, chopped

Juice from 1/2 lemon (optional)

Instructions

  1. Prepare vegetables: dice onion, slice carrots and celery, and mince garlic.
  2. In a large pot or Dutch oven, melt butter or heat olive oil over medium heat. Add onion, carrots, and celery; sauté 6–7 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Season with salt and pepper, then pour in chicken broth. Add thyme sprigs and bay leaves.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender and flavors meld.
  6. While simmering, shred the rotisserie chicken into bite-sized pieces, discarding skin and bones.
  7. Add shredded chicken and egg noodles to the pot. Simmer another 7–10 minutes until noodles are cooked al dente.
  8. Remove thyme sprigs and bay leaves. Stir in chopped parsley or dill.
  9. For brightness, squeeze in lemon juice if desired. Taste and adjust seasoning.
  10. Serve hot and enjoy classic comfort in every bowl.

Notes

Use homemade chicken stock for deeper flavor.

Cook noodles separately if making ahead to prevent them from absorbing too much broth.

Swap egg noodles for rice or orzo for a gluten-free option.

Add parsnip, turnip, or peas for extra color and sweetness.

Stir in cream or butter at the end for extra richness.

Store leftovers up to 4 days or freeze (without noodles) for 3 months.

Nutrition

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