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Classic Homemade Chicken Noodle Soup

A close-up, appetizing view of homemade chicken noodle soup featuring shredded chicken, egg noodles, and sliced carrots, garnished with parsley.
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Make this classic chicken noodle soup that tastes deeply comforting. This one-pot recipe uses simple ingredients to create a rich, savory broth with tender chicken and egg noodles, perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (use rotisserie chicken for ease)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth. Add the dried thyme, bay leaf, and dried rosemary. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  4. Remove and discard the bay leaf.
  5. Add the shredded cooked chicken and the egg noodles to the simmering broth. Cook according to the noodle package directions, usually 6 to 8 minutes, until the noodles are tender.
  6. Stir in the fresh parsley. Season generously with salt and pepper to your taste.
  7. Serve the chicken noodle soup hot.

Notes

  • For a quicker soup, use pre-cooked rotisserie chicken. Shred the meat after removing the skin and bones.
  • If you prefer a thicker broth, you can cook the noodles separately and add them just before serving, or use slightly less broth.
  • This soup freezes well; omit the noodles before freezing and add fresh noodles when reheating for the best texture.

Nutrition

Find it online: https://delishsymphony.com/classic-chicken-noodle-soup-one-pot-recipe/