Chicken Noodle Soup Recipe


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)


1. Saute the Aromatics:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Saute for about 5 minutes until they begin to soften. Add the minced garlic and saute for an additional minute until fragrant.

2. Add Broth and Bay Leaf:

  1. Pour in the chicken broth. Add a bay leaf for flavor. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes until the vegetables are tender.

3. Cook the Noodles:

  1. Add the egg noodles to the pot and cook according to the package instructions (usually about 6-8 minutes). Stir occasionally to prevent sticking.

4. Add Shredded Chicken:

  1. Stir in the shredded cooked chicken. Let the soup simmer for an additional 5 minutes until the chicken is heated through.

5. Season and Serve:

  1. Season the soup with salt and black pepper to taste. Remove the bay leaf.

6. Garnish and Serve:

  1. Ladle the Chicken Noodle Soup into bowls. Garnish with chopped fresh parsley for a burst of freshness.

Enjoy your homemade Chicken Noodle Soup, a comforting and satisfying dish, especially on a chilly day or when you're feeling under the weather.


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