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homemade chicken soup

homemade chicken soup

This easy 30-minute homemade chicken noodle soup is a classic comfort food that tastes like grandma made it, but much faster! Loaded with tender chicken, vegetables, and wide egg noodles in a savory broth, it's perfect for a quick and heartwarming meal.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 cup carrots peeled and sliced thin
  • 1 cup celery sliced thin
  • 1 cup sweet Vidalia or yellow onion peeled and diced small
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth plus more if desired
  • 2 leaves bay leaves
  • 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 1 teaspoon black pepper or to taste
  • 12 ounces wide egg noodles or your favorite noodles or pasta
  • 2 cups shredded cooked chicken
  • 3.5 tablespoons fresh flat-leaf parsley finely chopped
  • 1 tablespoon lemon juice optional
  • to taste salt
  • to taste black pepper

Instructions
 

Preparation Steps

  • To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  • Add the carrots, celery, and onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the minced garlic and sauté for another 1 to 2 minutes.
  • Add the chicken broth, bay leaves, thyme, oregano, and black pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note: If you like brothier soup, add additional broth, possibly as much as an additional 8 cups, because as time passes the noodles will continue to absorb broth.
  • Add the wide egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Tip: At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end, you will adjust the salt level.
  • Add the shredded cooked chicken, parsley, and optional lemon juice (which brightens up the flavor), and boil for 1 to 2 minutes, or until chicken is warmed through. Tips: Taste soup and add salt to taste. This will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e., more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Notes

This soup is incredibly versatile. Feel free to add other vegetables like peas or corn. For a richer flavor, use homemade chicken stock. Leftovers store well in an airtight container in the refrigerator for up to 5 days, or can be frozen for up to 4 months.