Homemade Chicken Noodle Soup
Servings
6
servingsPrep time
20
minutesCooking time
30
minutesIt’s soup season, y’all! Is there anything better than the classic chicken noodle? Whether you are feeling under the weather, or just want to cozy up on a cold winter day – this homemade chicken noodle soup is easy to make & full of flavor. It’s also great for meal prep & is good in the fridge for up to a week!
Ingredients
5 oz. egg noodles
2 TB butter or olive oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 TB minced garlic
8 cups chicken broth or chicken bone broth
2 bay leaves
1 tsp. dried thyme
4-5 boneless chicken thighs or breasts, cooked & shredded
1/2 tsp. dried oregano
1/4 cup chopped fresh parsley, finely chopped
salt & pepper to taste
Directions
- In a large pot, melt butter over medium heat. Add in the chopped onions, carrots and celery. Sauté, stirring every few minutes until the vegetables begin to soften – probably about 8 minutes!
- Add in the garlic, bay leaves, oregano & thyme. Stir around the pan for a couple of minutes.
- Pour in chicken broth & bring to a low simmer. Add in salt and pepper to taste & your liking.
- Add in the shredded, cooked chicken and noodles. Keep on a low simmer and partially cover the pot with lid and simmer, stirring a few times for about 25 minutes.
- Taste the soup & see if you need more salt/pepper. Once desired taste is reached, stir in the parsley & serve! I love to serve with oyster crackers or a warm loaf of french bread.
