Heartwarming Chicken Noodle Soup for Cozy Days

This comforting Chicken Noodle Soup warms the soul with tender chicken, hearty noodles, and vibrant vegetables, perfect for chilly nights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil can substitute with vegetable or canola oil
1 cup Onion chopped, can swap with shallots or leeks
2 medium Carrots sliced, parsnips are a great substitute
2 stalks Celery chopped, fennel can be used as a substitute
2 cloves Garlic minced, can substitute with garlic powder (⅛ tsp)

For the Broth

6 cups Chicken Broth consider low-sodium variety
2 cups Cooked Chicken shredded or diced, store-bought rotisserie chicken works well

For Seasoning

1 teaspoon Dried Thyme can substitute with fresh thyme (use three times the amount)
2 tablespoons Dried Parsley fresh parsley can be used for garnish
to taste Salt and Pepper adjust based on broth sodium levels

For the Noodles

8 ounces Egg Noodles can swap with gluten-free pasta or other pasta shapes

For Extra Brightness

1 tablespoon Lemon Juice optional for brightness, omit if preferred
to taste Fresh Parsley for garnish

Equipment

Large pot

Method

Step‑by‑Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
Sauté 1 chopped onion, 2 sliced carrots, and 2 stalks of chopped celery for 5–7 minutes, stirring occasionally until tender and translucent.
Stir in 2 minced garlic cloves and cook for 1 more minute, being careful not to brown the garlic.
Add 6 cups of chicken broth, 2 cups of cooked shredded chicken, 1 teaspoon of dried thyme, and 2 tablespoons of dried parsley. Season with salt and pepper to taste.
Increase the heat to high and bring the mixture to a rolling boil, which should take about 5 minutes.
Stir in 8 ounces of egg noodles and reduce heat to medium. Cook for 8–10 minutes until tender yet al dente.
Once the noodles are cooked, reduce the heat to low and simmer for 2 minutes.
If desired, stir in the juice of half a lemon, adjusting to taste.
Serve in bowls, garnished with fresh chopped parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 34gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Make the soup a day in advance for enhanced flavors. Avoid overcooking the egg noodles to maintain their texture. Use low-sodium broth to reduce salt levels. Adjust lemon juice carefully to avoid overwhelming flavors.

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