Description
This homemade chicken noodle soup is a comforting and hearty dish made with fresh vegetables, tender shredded chicken, and wide egg noodles simmered in a flavorful low-sodium chicken broth. Perfect for a cozy meal, it combines classic ingredients with fresh herbs and a hint of lemon juice for brightness.
Ingredients
Units
Scale
Vegetables
- 1 large yellow onion (about 2 cups, diced)
- 3 medium carrots (about 1 3/4 cups, peeled and cut into 1/2-inch rounds)
- 3 medium celery stalks (about 1 1/4 cups, cut into 1/2-inch pieces)
- 3 cloves garlic (minced)
Soup Base and Seasonings
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein and Pasta
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken (shredded into bite-sized pieces, about 3 cups)
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
Finishing Touches
- 1/2 medium bunch fresh parsley or dill (finely chopped, about 1/4 cup)
- 1/2 large lemon (optional, for 2 tablespoons juice)
Instructions
- Prepare Vegetables: Dice the onion, peel and slice the carrots into 1/2-inch rounds, cut the celery stalks into 1/2-inch pieces, and mince the garlic cloves. Place all the chopped vegetables into a large bowl as you finish preparing each.
- Sauté Aromatics: In a Dutch oven or heavy-bottomed pot, melt 2 tablespoons of unsalted butter or heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic along with 2 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
- Add Broth and Herbs: Pour in the 8 cups of low-sodium chicken broth, then add 5 sprigs of fresh thyme and 2 dried bay leaves. Increase the heat to medium-high and bring the soup to a boil.
- Shred Chicken: While the broth heats, use two forks to shred the meat from a 2 1/2- to 3-pound rotisserie chicken or shred about 1 pound of cooked, boneless chicken into bite-sized pieces, yielding approximately 3 cups of shredded chicken.
- Add Chicken and Noodles: Once the broth is boiling, add the shredded chicken and 6 ounces of dried extra-wide egg noodles. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, approximately 7 minutes or 1 minute less than the package instructions.
- Prepare Herbs and Finish Soup: While the noodles cook, finely chop the leaves and tender stems from 1/2 medium bunch of fresh parsley or dill to yield 1/4 cup. Remove and discard the thyme sprigs and bay leaves from the soup. Taste and season with additional kosher salt if needed. Stir in the chopped parsley or dill. If using lemon, squeeze the juice from 1/2 large lemon (about 2 tablespoons) into the soup and stir to combine.
Notes
- Using a rotisserie chicken saves time and adds extra flavor, but any cooked shredded chicken can be used.
- Adjust salt to taste, especially if using salted broth or chicken.
- For a lighter option, substitute olive oil for butter.
- Extra-wide egg noodles provide chewy texture; standard egg noodles can be substituted if preferred.
- Adding fresh lemon juice brightens the flavor but is optional.
- Fresh herbs like parsley or dill add freshness; dried herbs can be used but add earlier for flavor infusion.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
