Go Back

Chicken Noodle Soup with Egg Noodles and Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded (rotisserie or boiled)
  • 2 cups egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley (or 2 tbsp fresh parsley)
  • Salt and black pepper to taste
  • Optional: ½ tsp turmeric or paprika for color
  • Optional Garnish:
  • Fresh parsley or dill
  • Lemon wedges

Instructions
 

  • Step 1: Sauté Vegetables : Heat olive oil or butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  • Step 2: Add Broth and Chicken : Pour in chicken broth and bring to a gentle boil. Add shredded chicken, thyme, parsley, salt, and pepper. Reduce heat and simmer for 10 minutes to allow flavors to meld.
  • Step 3: Cook Egg Noodles : Add egg noodles to the pot and cook according to package instructions, usually 6–8 minutes, until tender. Stir occasionally to prevent noodles from sticking.
  • Step 4: Adjust Seasoning : Taste soup and adjust salt, pepper, or herbs as needed. Optionally, add a squeeze of lemon juice for brightness.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh parsley or dill. Serve hot with crusty bread or crackers.