Chicken Noodle Soup

 

Ingredients

Serves 4–6

2 cups (300 g) cooked chicken, shredded (rotisserie, leftover roast, or poached breasts)

8 cups (1.9 L) low-sodium chicken broth (homemade or high-quality store-bought)

2 Tbsp extra-virgin olive oil

4 celery stalks, ½-inch dice

4 medium carrots, ½-inch dice

½ large yellow onion, finely diced

1 tsp minced garlic (or 2 cloves, pressed)

¼ tsp dried thyme (or 1 tsp fresh)

2 bay leaves

½ tsp fine sea salt (adjust after tasting)

½ tsp freshly ground black pepper

1 cup (100 g) extra-wide egg noodles (Reames or fine egg noodles work too)

2 cups (480 ml) water

Pro Upgrade

→ 1 Tbsp fresh parsley, chopped (stir in at end)

→ 1 Tbsp lemon juice (brightens before serving)

→ Pinch of red pepper flakes (for warmth)

Step-by-Step Instructions

1. Sauté for Depth (The Flavor Secret!)

Heat olive oil in a 6–8 qt Dutch oven or stockpot over medium.

Add onions, carrots, and celery; cook 5–8 minutes—until onions soften and edges just begin to caramelize. Don’t rush—this builds sweetness.

Stir in garlic and thyme; cook 1 minute—until fragrant.

2. Simmer the Broth

Pour in chicken broth, water, bay leaves, salt, and pepper.

Bring to a gentle boil. Reduce heat to medium; simmer 5 minutes—until veggies are tender-crisp.

Stir in shredded chicken; heat through 2 minutes.

3. Cook the Noodles

Add egg noodles; cook 8–10 minutes—until al dente (tender but with bite). Stir occasionally to prevent sticking.

Critical: Do not overcook—noodles soften further off-heat.

4. Finish & Serve

Discard bay leaves. Stir in parsley and lemon juice (if using).

Taste—adjust salt. Broth should be savory-sweet, not flat.

Ladle into warm bowls. Serve with crusty rolls or Hawaiian sweet rolls.

Tips for Perfect Gravy

✅ Sauté the veggies—raw carrots/celery taste grassy; cooked = sweet depth.

✅ Undercook noodles—they soak up broth as soup sits.

✅ Use rotisserie chicken—skip cooking entirely; shred 2 cups.

(Note: This soup is the comfort—but for extra richness, stir in 2 Tbsp Parmesan at the end.)

Serving Suggestions

With a side of buttered biscuits or garlic toast

Topped with fresh dill and cracked black pepper

Paired with a crisp green salad (apple cider vinaigrette)

For brunch: Add a soft-boiled egg to each bowl

Storage & Make-Ahead Tips

Refrigerate (without noodles) up to 3 days; cook noodles fresh when reheating.

Freeze broth/chicken/veggies up to 3 months; thaw, reheat, add noodles.

Do not freeze with noodles—they turn mushy.

Frequently Asked Questions

Can I use frozen veggies?

Yes—add 1 cup frozen peas/carrots with noodles. Reduce fresh carrots/celery by ½ cup.

No egg noodles?

Sub ¾ cup orzo, ditalini, or rice (add rice with broth; cook 15 min).

Make it gluten-free?

Use GF egg noodles (Jovial) or 1 cup quinoa (add with broth).

Allergy Information

Contains: Wheat, eggs (in noodles), soy (in broth—check label).

Nut-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per 1½-cup serving)

Calories: 220 | Protein: 18g | Fat: 6g (sat 1g) | Carbs: 24g | Fiber: 3g | Sugar: 5g | Sodium: 720mg

There’s profound comfort in simplicity—especially when it nourishes as deeply as it satisfies. As steam rises from the pot, carrying the scent of thyme, garlic, and golden broth, you’ll remember: the best meals aren’t made in haste.

They’re made in moments—of presence, of care, of the quiet joy in a bowl that says, “You’re home.”

So simmer it gently. Serve it warmly. And savor the kind of comfort that doesn’t just fill the belly—

it fills the soul.