Homemade Chicken Noodle Soup
Ingredients:
- 2 tbsp olive oil
- 1 cup carrots, peeled and thinly sliced (about 1 ½ large carrots)
- 1 cup celery, thinly sliced (about 2 stalks)
- 1 cup diced sweet onion (about 1 medium onion)
- 2 minced garlic cloves
- 8 cups (64 oz) low-sodium chicken broth (add more if needed)
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- ½ tsp dried oregano
- 1 tsp ground pepper (adjust to taste)
- 12 oz wide egg noodles (or your preferred pasta)
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 3-4 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
- Salt, to taste
Instructions:
- Sauté Vegetables:
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add carrots, celery, and onion, cooking for about 7 minutes until softened, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes. - Simmer the Broth:
Pour in the chicken broth and stir in bay leaves, thyme, oregano, and pepper. Bring the mixture to a gentle boil and let it cook for about 5 minutes, or until the vegetables are tender. Add more broth if you prefer a soupier consistency. - Cook the Noodles:
Add the egg noodles to the pot and continue boiling for about 10 minutes, or until the noodles are fully cooked. Add water or more broth as needed to maintain your desired level of liquid. - Add Chicken and Herbs:
Stir in the shredded chicken, parsley, and optional lemon juice. Let the soup boil for another 1-2 minutes until the chicken is heated through. - Season and Serve:
Taste the soup and adjust salt and seasoning as needed (salt levels vary depending on the broth and chicken used). Remove bay leaves before serving. Enjoy your warm and hearty chicken noodle soup immediately!