A comforting homemade chicken noodle soup with tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth.

Scale

2 tablespoons olive oil

1 medium onion, diced

3 carrots, sliced

3 celery stalks, sliced

3 garlic cloves, minced

8 cups chicken broth

2 cups cooked chicken, shredded

2 bay leaves

1 teaspoon dried thyme

Salt and black pepper, to taste

2 cups egg noodles

2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.

3. Stir in garlic and cook for another minute until fragrant.

4. Pour in chicken broth and bring to a boil.

5. Add shredded chicken, bay leaves, thyme, salt, and pepper.

6. Reduce heat and let simmer for 20 minutes.

7. Stir in egg noodles and cook until tender, about 8–10 minutes.

8. Remove bay leaves and adjust seasoning as needed.

9. Stir in fresh parsley before serving.

For richer flavor, use homemade chicken stock.

You can substitute rice or gluten-free noodles for the egg noodles.

Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.