Description
A simple, comforting chicken noodle soup made on the stovetop with tender shredded chicken, fresh vegetables, and classic egg noodles. Perfect for a cozy meal that’s quick and easy to prepare.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
Seasonings
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat until shimmering to create a flavorful base for the soup.
- Sauté vegetables: Add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Pour in broth: Pour the chicken broth into the pot and bring the mixture to a rolling boil over high heat.
- Cook noodles: Add the egg noodles to the boiling broth and cook according to package instructions until tender, usually about 6-8 minutes.
- Add chicken and season: Stir in the shredded cooked chicken. Season the soup with salt and black pepper to taste, and let it heat through for another 2-3 minutes.
- Serve: Ladle the hot chicken noodle soup into bowls and garnish with fresh parsley if desired. Serve immediately for best flavor.
Notes
- Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor.
- Use homemade or low-sodium chicken broth to control salt levels.
- For gluten-free version, substitute egg noodles with gluten-free noodles or rice noodles.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
