Chicken Noodle Soup

Classic and comforting, Chicken Noodle Soup is the ultimate homemade hug in a bowl. Whether you’re fighting off a cold or just need something cozy, here’s a simple, soul-warming recipe that tastes like it simmered all day — even if it didn’t.

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🍲 Homemade Chicken Noodle Soup

Ingredients:

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2–3 carrots, sliced

• 2 celery stalks, sliced

• 2–3 garlic cloves, minced

• 8 cups (2 quarts) chicken broth (low-sodium preferred)

• 2 cups cooked chicken (shredded or diced; rotisserie works great!)

• 1½–2 cups egg noodles (or any pasta you like)

• 1 tsp dried thyme

• ½ tsp dried parsley or dill (optional)

• Salt & pepper, to taste

• Optional: squeeze of lemon juice or a pinch of red pepper flakes

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👩‍🍳 Instructions:

1. Sauté Veggies:

   • In a large pot, heat oil over medium heat.

   • Add onion, carrots, and celery; cook 5–6 minutes until softened.

   • Add garlic and cook 1 minute more.

2. Add Broth & Seasoning:

   • Pour in chicken broth.

   • Stir in thyme, parsley (or dill), salt, and pepper.

   • Bring to a gentle boil.

3. Cook Noodles:

   • Add noodles and cook until tender, 6–8 minutes (check your pasta package).

   • Stir occasionally so they don’t stick.

4. Add Chicken:

   • Stir in cooked chicken and let it warm through, about 2–3 minutes.

   • Taste and adjust seasoning — add lemon juice for brightness if desired.

5. Serve:

   • Ladle into bowls and garnish with more herbs or cracked black pepper.

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📝 Tips & Variations:

• From scratch? Boil bone-in chicken in broth first, remove, shred, then add veggies and noodles.

• Make-ahead? Store the soup and noodles separately so they don’t get mushy.

• Gluten-free? Use rice noodles or GF pasta.

• Extra cozy? Add a handful of spinach, a splash of cream, or a parmesan rind while simmering.

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Let me know if you want an Instant Pot version, slow cooker style, or one with a little Asian twist (like ginger, sesame, or soy)!