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Bowl of classic chicken noodle soup with carrots and noodles

Classic Chicken Noodle Soup

A heartwarming blend of tender chicken, hearty egg noodles, and vibrant vegetables in a rich broth, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, cooked and shredded You can use rotisserie chicken as a shortcut.
  • 8 oz egg noodles Check package for cooking instructions.
  • 2 pieces carrots, sliced
  • 2 stalks celery, sliced
  • 1 piece onion, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 leaf bay leaf Remove before serving.
  • to taste fresh parsley, chopped (for garnish) Add for color and flavor.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Add the onions, carrots, and celery, and sauté until they soften, about 5 minutes.
  2. Stir in the minced garlic and continue to sauté for another minute, allowing the garlic to become fragrant.
  3. Add the chicken broth and bay leaf to the pot, bringing it to a gentle simmer.
  4. Once simmering, add the egg noodles and shredded chicken to the pot. Cook according to the noodle package instructions, usually around 7-10 minutes, or until the noodles are tender.
  5. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Notes

You can add spinach or kale for extra greens. Ensure not to overcook the noodles, as they will continue to soften in the broth. Taste your broth before serving and adjust seasoning as needed. This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stove or microwave in short intervals.