Homestyle · Entree
Chicken Noodle Soup
Tender shredded chicken, thick egg noodles, carrots, celery, and herbs in a rich, comforting chicken broth.
- Prep time
- 20 minutes
- Cook time
- 30 minutes
- Total time
- 50 minutes
- Servings
- 6 servings
Ingredients
- 2 tbsp (30 mL) olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups (1.9 L) chicken broth
- 3 cups (420 g) cooked shredded chicken
- 8 oz (225 g) egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp (8 g) chopped fresh parsley
Directions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook for 6–8 minutes until softened. Stir in the garlic and cook for 1 minute.
- Pour in the chicken broth and stir in the thyme, dried parsley, salt, and pepper.
- Add the shredded chicken and bring the soup to a gentle boil.
- Stir in the egg noodles and cook for 8–10 minutes until tender.
- Taste and adjust the seasoning if needed.
- Sprinkle with fresh chopped parsley.
- Serve hot while the broth is steaming.