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Description
A comforting and easy homemade chicken noodle soup recipe prepared entirely on the stovetop.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups low sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1 cup medium-width egg noodles
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth. Stir in cooked chicken, thyme, parsley, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- Increase heat to medium-high. Add egg noodles and cook according to package directions until al dente.
- Remove and discard the bay leaf. Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with parsley if desired and serve.
Notes
- Low sodium chicken broth is recommended to control saltiness.
- Adjust seasoning at the end to your preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg