Classic Chicken Noodle Soup

📖 Description:

Warm, comforting, and soul-soothing — this classic chicken noodle soup is the perfect remedy for chilly days or when you’re under the weather. Tender chicken, hearty vegetables, and slurp-worthy egg noodles swim in a flavorful homemade broth. It’s wholesome, filling, and simple enough for any day of the week.

🍗 Ingredients for Classic Chicken Noodle Soup

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 2 celery stalks, sliced

• 8 cups chicken broth (preferably low-sodium or homemade)

• 2 cups shredded cooked chicken (rotisserie or boiled)

• 2 teaspoons dried thyme

• 1 teaspoon dried parsley (or 2 tsp fresh)

• Salt and pepper, to taste

• 6 oz egg noodles (or any preferred noodle)

• Optional: lemon juice (for brightness), bay leaf, or fresh herbs for garnish

👩‍🍳 Instructions:

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook for 2–3 minutes until translucent.

2. Cook the vegetables:
   Add carrots and celery. Sauté for 5–6 minutes until they begin to soften.

3. Add broth & seasoning:
   Pour in the chicken broth. Stir in thyme, parsley, salt, and pepper. Add a bay leaf if using. Bring to a boil.

4. Simmer:
   Reduce heat and let simmer for 10–12 minutes, or until vegetables are tender.

5. Add noodles & chicken:
   Add egg noodles and shredded chicken. Simmer for another 8–10 minutes, until noodles are cooked.

6. Taste & adjust:
   Remove bay leaf. Add more seasoning or a splash of lemon juice if desired.

7. Serve hot:
   Garnish with fresh herbs and serve with crusty bread if desired.

📝 Notes:

• Chicken options: Use leftover rotisserie chicken, poached chicken breasts/thighs, or slow-cooked shredded chicken.

• Make ahead: Store the broth and noodles separately to avoid soggy noodles when reheating.

• Vegetarian version: Use vegetable broth and chickpeas instead of chicken.

💡 Tips:

• Boost flavor: Simmer the broth with a bay leaf or a parmesan rind.

• Thicker broth: Add a cornstarch slurry or mashed potatoes to thicken.

• Storage: Refrigerates for up to 4 days. Freeze (without noodles) for up to 3 months.

• Reheating tip: Add a splash of water or broth when reheating to revive soup texture.

🍽️ Servings:

Makes 6 servings (1½ to 2 cups per serving)

🔍 Nutritional Info (per serving):

• Calories: ~260 kcal

• Protein: 20g

• Carbohydrates: 20g

• Fat: 10g

• Fiber: 2g

• Sodium: ~700mg (depending on broth used)

• Sugar: 4g

💪 Benefits:

• Immunity booster: Garlic, onions, and broth support immune health.

• Hydrating & warming: Perfect for cold weather or during illness.

• High in protein: Chicken provides muscle-supporting nutrients.

• Comfort food: A nourishing meal that also boosts mood.

❓Q&A:

Q: Can I use raw chicken instead of cooked?
A: Yes! Simmer raw chicken breast or thighs in the broth for 20–25 minutes, remove, shred, then return to the pot.

Q: What noodles work best?
A: Egg noodles are classic, but you can use rotini, spaghetti, or gluten-free pasta.

Q: Can I make this in a slow cooker?
A: Absolutely. Add all ingredients except noodles. Cook on low 6–7 hours. Add noodles in the last 20–30 minutes.

Q: Is it freezer-friendly?
A: Yes — but freeze without noodles for best texture. Add fresh noodles when reheating.

Q: How to make it creamier?
A: Stir in ½ cup of cream or a dollop of sour cream before serving.