Easy Chicken Noodle Soup
There's nothing more cozy than a warm bowl of this Easy Chicken Noodle Soup on a chilly day!
Servings 12 cups
- 1 tablespoon canola oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 clove minced garlic (about ½ teaspoon)
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 10 cups chicken broth
- 3 cups cooked, shredded chicken
- 3 cups uncooked wide egg noodles (about 8 ounces)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
- Kosher salt and pepper, to taste
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the thyme, bay leaf, broth and chicken. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
Stir in the noodles and cook until just barely al dente, about 5 minutes. Remove from heat and stir in parsley and lemon juice (if using). Season with salt and pepper, to taste.
If you'd like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles). Cool the broth and refrigerate in an airtight container for up to 3 days or in the freezer for up to 1 month.
When ready to serve, bring the soup to a simmer, add the noodles, and follow the rest of the recipe.
Serving: 1cup | Calories: 159kcal | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 755mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1774IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg