Truly Homemade Chicken Noodle Soup
This classic chicken noodle soup is comforting, wholesome, and perfect for any time of year. It's packed with tender chicken, vegetables, and hearty noodles in a savory broth, making it ideal for a family meal or a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or ladle
- 1 ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 3 cups egg noodles
- 2 cups fresh spinach (optional)
- to taste fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes until the vegetables are slightly softened.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the shredded cooked chicken, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
- Reduce heat to medium-low and let the soup simmer for 20 minutes, allowing the flavors to meld.
- Add the egg noodles to the pot and cook according to the package instructions until al dente, usually about 8 minutes.
- If using, stir in the fresh spinach during the last 2 minutes of cooking, allowing it to wilt.
- Taste the soup and adjust seasonings as necessary.
- Serve the soup hot, garnished with fresh chopped parsley.
Notes
For added flavor, you can use homemade chicken stock if you have it on hand.
This soup freezes well; store in airtight containers for up to 3 months. Reheat on the stovetop or in the microwave before serving.
Feel free to add other vegetables such as peas or corn according to your preferences.