Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for an additional 1 minute.
Step 2: Build the Soup Base
Add the chicken broth, thyme, parsley, and bay leaf to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low.
Step 3: Simmer the Soup
Stir in the shredded chicken.
Cover and simmer for 15–20 minutes to allow the flavors to meld together.
Step 4: Cook the Noodles
Add the egg noodles to the pot and cook uncovered for 6–8 minutes, or until tender.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Step 5: Serve
Remove the bay leaf before serving.
Ladle the soup into bowls and enjoy with crusty bread or crackers.
Why You’ll Love This Recipe
Classic Comfort Food: Perfect for cold days or when you need a warm hug in a bowl.
Customizable: Add extra veggies, herbs, or a squeeze of lemon for brightness.
Family-Friendly: Loved by kids and adults alike.
Pro Tips for Success
Homemade Broth: If you have the time, simmer a whole chicken or bone-in chicken pieces with vegetables for a richer broth.
Leftovers: Cook noodles separately if you plan to store leftovers to avoid them getting mushy.
Add Greens: Stir in spinach or kale during the last 5 minutes of cooking for added nutrition.
Storage and Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. For best results, freeze without noodles and add them fresh when reheating.
Reheat: Warm on the stovetop over medium heat, stirring occasionally.
This Chicken Noodle Soup is simple, wholesome, and packed with flavor. It’s a timeless dish that’s perfect for any occasion!