Classic Chicken Noodle Soup
Recipe from Two Peas and Their Pod
When the temperatures drop and cold season is upon us, there’s nothing more comforting than a bowl of Classic Chicken Noodle Soup! Make a big pot in less than 30 minutes! It’s the best soup for a sick day or for someone who needs a bowl of comfort.
- 2 tablespoons unsalted butter or olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 8 cups chicken broth or stock
- 6 ounces wide egg noodles
- 3 cups cooked shredded chicken (we use rotisserie chicken)
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- 3 tablespoons chopped fresh Italian parsley leaves
- Kosher salt and freshly ground black pepper, to taste
In a large pot, melt the butter or oil over medium-high heat. Add the onion, carrots, and celery and cook until tender, about 5 to 7 minutes. Add the garlic and cook for one minute. Stir in the bay leaves and thyme.
Pour in the chicken broth and bring to a boil. Add the noodles and simmer for 5 to 6 minutes or until tender, but not all the way cooked. You don’t want them to get mushy.
Stir in the shredded cooked chicken and simmer for 2 to 3 minutes. If the soup is too thick for your liking, you can add more broth.
Stir in the lemon juice, parsley, and season with salt and pepper, to taste.
Remove the bay leaves and ladle the soup into bowls. Serve warm.
Calories: 303kcal | Carbohydrates: 26g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1222mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3474IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg