Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients:

• 1 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (or stock)
• 2 cups cooked chicken (shredded or diced, breast or thigh)
• 1 ½ cups egg noodles (or any pasta you like)
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1 bay leaf
• Salt & pepper to taste
• Optional: chopped parsley or dill for garnish
• Optional: squeeze of lemon juice for brightness

Instructions:

1. Sauté the veggies:
   In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic & herbs:
   Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
3. Add broth & simmer:
   Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until veggies are tender.
4. Add noodles & chicken:
   Stir in egg noodles and shredded chicken. Cook for another 8–10 minutes, or until noodles are tender.
5. Season & finish:
   Remove bay leaf. Add salt, pepper, and a little lemon juice to taste. Sprinkle with parsley or dill before serving.

Tips:

• If you’re making it ahead, cook noodles separately so they don’t get mushy in the broth.
• Use leftover rotisserie chicken for extra flavor and convenience.
• Add a splash of pickle juice to your bowl — it actually brightens the flavor!