Name: Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 Tablespoon olive oil: Adds a rich flavor and helps sauté the vegetables.; 2 large carrots, peeled and sliced: Provides a natural sweetness and adds a pop of color.; 2 ribs of celery, chopped: Adds a crunchy texture and complements the carrots.; 1/2 cup onion, chopped: Enhances the savory base flavor of the soup.; 10 cups chicken stock: Forms the base of the soup. Use a high-quality stock or homemade for the best flavor.; 1 bay leaf: Adds a subtle earthy flavor.; 1/2 teaspoon dried thyme: Offers a warm, peppery note that complements the chicken.; 1/2 teaspoon dried basil: Adds a hint of sweetness and depth.; 2 Tablespoons fresh parsley, chopped: Brightens the soup and adds a fresh herbal note.; 3 cups cooked and shredded chicken: Use leftover chicken or cook fresh chicken breasts or thighs for this recipe.; 8 oz egg noodles: Provides a chewy texture; can substitute with gluten-free noodles if needed.; Salt and pepper to taste: To season the soup perfectly.

Ingredients

Scale

1 Tablespoon olive oil: Adds a rich flavor and helps sauté the vegetables.
2 large carrots, peeled and sliced: Provides a natural sweetness and adds a pop of color.
2 ribs of celery, chopped: Adds a crunchy texture and complements the carrots.
1/2 cup onion, chopped: Enhances the savory base flavor of the soup.
10 cups chicken stock: Forms the base of the soup. Use a high-quality stock or homemade for the best flavor.
1 bay leaf: Adds a subtle earthy flavor.
1/2 teaspoon dried thyme: Offers a warm, peppery note that complements the chicken.
1/2 teaspoon dried basil: Adds a hint of sweetness and depth.
2 Tablespoons fresh parsley, chopped: Brightens the soup and adds a fresh herbal note.
3 cups cooked and shredded chicken: Use leftover chicken or cook fresh chicken breasts or thighs for this recipe.
8 oz egg noodles: Provides a chewy texture; can substitute with gluten-free noodles if needed.
Salt and pepper to taste: To season the soup perfectly.

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Instructions

Prepare the Vegetables: Begin by heating the olive oil in a large stockpot over medium-high heat. Once the oil is hot, add the sliced carrots, chopped celery, and onion. Sauté these vegetables for 5-6 minutes until they become tender and fragrant. Stir occasionally to prevent them from sticking to the pot.
Add the Broth and Herbs: Once the vegetables are tender, pour in the chicken stock. Add the bay leaf, dried thyme, dried basil, and half of the chopped parsley. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 40 minutes. The longer you let it simmer, the richer the flavor will become.
Incorporate the Chicken and Noodles: After the soup has simmered and the flavors have melded together, add the uncooked egg noodles and the shredded chicken to the pot. Let the soup simmer for an additional 10 minutes, or until the noodles are fully cooked and the chicken is heated through.
Season and Serve: Remove the pot from the heat and discard the bay leaf. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with the remaining fresh parsley. Serve hot and enjoy!

Notes

Serving and Presentation Tips

To make your chicken noodle soup even more inviting, consider these presentation ideas:

Garnish with Fresh Herbs: A sprinkle of freshly chopped parsley or a few thyme leaves can add color and freshness.
Add a Slice of Lemon: Serve with a lemon wedge on the side for a burst of citrus that can brighten up the flavors.
Serve with Fresh Bread: A side of warm, crusty bread or a soft roll can make this meal even more satisfying.

Author: Lily
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Lunch