Description
Comforting and hearty chicken noodle soup made with fresh vegetables and tender chicken.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 teaspoons Italian seasoning
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups wide egg noodles (or pasta of choice)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Juice of 1 lemon (optional, for brightness)
- Grated Parmesan cheese, for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Simmer Soup: Pour in the chicken broth and add the chicken, Italian seasoning, and bay leaf. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf.
- Cook Noodles: Return the shredded chicken to the pot. Increase the heat to bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until al dente.
- Finish and Serve: Stir in the chopped parsley and lemon juice (if using). Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with additional parsley and a generous sprinkle of Parmesan cheese. Serve hot.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier soup, add more vegetables like peas or corn.
- Freezing the soup is an option, but noodles may become mushy when reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg