Homemade chicken noodle soup

Here’s a comforting homemade chicken noodle soup recipe — simple, hearty, and perfect for cooler days or when you’re feeling under the weather.

1 tbsp olive oil or butter
1 medium onion, diced
2–3 carrots, peeled & sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth (preferably low-sodium)
2 bay leaves
1 tsp dried thyme (or Italian seasoning)
Salt & pepper, to taste
2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
2 cups egg noodles (or your choice of pasta)
Fresh parsley, chopped (optional, for garnish)
Lemon juice (optional, for brightness)

Sauté the veggies:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5–7 minutes, until softened. Add garlic and cook another 30 seconds until fragrant.
Add broth and seasoning:
Pour in the chicken broth. Add bay leaves, thyme, salt, and pepper. Bring to a boil.
Simmer:
Reduce heat and let it simmer for 15–20 minutes, or until vegetables are tender.
Add noodles:
Stir in the noodles and cook according to package directions (usually 7–10 minutes), until al dente.
Add chicken:
Stir in the cooked, shredded chicken. Simmer a few more minutes until the chicken is heated through.
Adjust & serve:
Taste and adjust seasoning. Remove bay leaves. Add a squeeze of lemon juice for brightness if desired. Garnish with fresh parsley and serve hot.