Homemade Chicken Noodle Soup

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

Steps

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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