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Chicken Noodle Soup with Egg Noodles

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 8 cups chicken broth (homemade or store-bought)
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 2 cups egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley or 2 tablespoons fresh parsley
  • 1 bay leaf
  • Salt and pepper, to taste
  • ½ teaspoon turmeric (optional, for color and flavor)
  • Juice of half a lemon (optional, for brightness)

Instructions
 

  • Step 1: Prepare the Vegetables : Chop the onion, carrots, and celery evenly so they cook uniformly. Mince the garlic finely for even flavor distribution.
  • Step 2: Sauté the Aromatics : In a large pot, heat olive oil or butter. Add onion, carrots, and celery. Sauté until the vegetables begin to soften. Add garlic and cook for a minute.
  • Step 3: Simmer the Broth : Pour in chicken broth, add thyme, parsley, bay leaf, and turmeric. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
  • Step 4: Cook the Noodles : Add egg noodles directly into the broth. Cook until tender, stirring occasionally to prevent sticking.
  • Step 5: Add the Chicken : Stir in the cooked shredded chicken and simmer gently until the chicken is heated through and flavors meld.
  • Step 6: Season and Serve : Remove the bay leaf, taste the soup, and adjust salt, pepper, and lemon juice as needed. Serve hot.