Chicken Noodle Soup

Here’s a cozy and classic Chicken Noodle Soup recipe — simple, hearty, and perfect for any time of year (especially cold or rainy days).

1 tbsp olive oil or butter
1 medium onion, diced
2–3 carrots, sliced
2–3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth (low sodium)
2 cups shredded or chopped cooked chicken
(Use rotisserie, leftover, or poach fresh chicken breasts/thighs)
2 cups egg noodles (or any pasta)
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Juice of 1/2 lemon (optional, for brightness)
Optional garnish: chopped fresh parsley

Sauté veggies:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté for about 5–7 minutes, until softened.
- Stir in the garlic, thyme, and a pinch of salt/pepper. Cook for 1 minute more.
Add broth & chicken:
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the chicken and reduce heat to a simmer.
Cook noodles:
- Add the egg noodles and simmer for 8–10 minutes, or until noodles are tender.
Taste and adjust:
- Season with more salt, pepper, and a splash of lemon juice if desired.
Serve:
- Ladle into bowls and garnish with fresh parsley if using.
- Serve with crusty bread or crackers.

For a richer flavor, simmer the soup longer before adding the noodles.
If using uncooked chicken, simmer it in the broth for 20 minutes, then shred and return to the pot before adding noodles.
Want it creamy? Stir in 1/2 cup of heavy cream at the end.