Hearty Chicken Noodle Soup Recipe
This classic Chicken Noodle Soup recipe features tender shredded chicken, hearty egg noodles, and a medley of vegetables simmered in a flavorful chicken broth. It’s a comforting, nourishing soup perfect for any day and can be made quickly or slow-simmered for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and sliced
- 2 ribs of celery, chopped
- 1/2 cup onion, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Broth & Seasoning
- 1 tablespoon olive oil
- 10 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Main Ingredients
- 3 cups cooked and shredded chicken (use freshly cooked chicken or leftovers)
- 8 oz egg noodles
Instructions
- Sauté Vegetables: In a large stock pot, heat the olive oil over medium-high heat. Add the peeled and sliced carrots, chopped celery, and chopped onion. Cook for 5-6 minutes until the vegetables become tender, stirring occasionally to prevent sticking.
- Add Broth and Herbs: Pour in the chicken stock, then add the bay leaf, dried thyme, dried basil, and chopped fresh parsley. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook for 20-40 minutes depending on how much time you have; a quick 20-minute simmer will meld flavors, but longer simmering enhances them further.
- Cook Noodles and Chicken: Add the uncooked egg noodles and the shredded cooked chicken to the simmering broth. Continue to cook for about 10 minutes until the noodles are tender and the chicken is heated through.
- Finish and Serve: Remove the pot from heat and take out the bay leaf. Season the soup with salt and pepper to your taste. Ladle into bowls and garnish with extra fresh parsley if desired. Serve hot for a comforting meal.
Notes
- To use fresh chicken: boil or roast chicken breasts or thighs, then shred them once cooled.
- For a richer broth, use homemade chicken stock or low-sodium store-bought stock.
- Feel free to substitute egg noodles with any preferred pasta shape or gluten-free noodles if needed.
- Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
Keywords: chicken noodle soup, homemade chicken soup, comfort food, easy soup recipe, hearty chicken soup, classic chicken noodle
Find it online: https://www.sanacooks.com/hearty-chicken-noodle-soup-recipe/
