Homemade Chicken Noodle Soup
Kristen Suchanek • February 4, 2021
How To Make Your Own Homemade Chicken Noodle Soup
Prep Time
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 12
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 cup sweet or yellow onion, peeled and diced small
- 2 garlic cloves, minced
- 64 ounces (8 cups) low-sodium chicken broth
- 2 bay leaves (optional)
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon pepper
- 12 ounces wide egg noodles
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
- salt, as needed
- In a large pot, add the oil and heat over medium-high.
- Add in the onions, carrots, celery and sauté for about 5 minutes or until the veggies begin to soften. Be sure to stir intermittently.
- Once veggies are softened, add in the garlic and sauté for another 1-2 minutes.
- Add the chicken broth, thyme, oregano, pepper, bay leaves and bring to a boil. Boil gently for about 5 minutes or until vegetables are tender.
- Add the noodles and boil mixture for 10 minutes, or until noodles are soft and cooked through.
- Add the lemon juice, parsley, chicken and boil 1 to 2 minutes or just until chicken is warmed through.
- Taste soup and make any other necessary season adjustments (add more salt, pepper, herbs, etc).
- Remove the bay leaves and serve!
Storage
- Soup can be kept in an airtight container in the fridge for 5-7 days. It can also be frozen for up to 6 months.
Tips
- If you like brothier soup, feel free to add in more broth or a cup or two of water will help with the liquid level.
- Feel free to use a rotisserie chicken to save time. Or roast or cook your own chicken in a skillet.
- If you prefer other noodles, feel free to substitute those in for the noodles.
- Adding in the lemon juice helps to brighten up the flavor.
- Bay leaves are optional but do add to the flavor.
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