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The Best Homemade Chicken Soup

This Chicken Soup is a must-have for chilly nights, cozy dinners, or whenever you need a boost of warmth and nourishment. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 8 cups chicken broth
  • 2 cups shredded cooked chicken rotisserie or boiled
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric optional, for added warmth
  • 1 cup egg noodles or any pasta of choice
  • 2 tablespoons fresh parsley chopped
  • Juice of 1/2 lemon optional, for brightness

Instructions
 

  • Sauté the Aromatics:In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the Vegetables and Broth:Add the sliced carrots and celery to the pot. Pour in the chicken broth and bring to a boil.
  • Season and Simmer:Reduce the heat to low, then add the shredded cooked chicken, thyme, oregano, bay leaf, salt, black pepper, and turmeric (if using). Cover and let it simmer for about 20 minutes to develop the flavors.
  • Cook the Noodles:Add the egg noodles and cook according to package instructions (usually about 8-10 minutes) until tender.
  • Final Touches:Remove the bay leaf. Stir in the fresh parsley and a squeeze of lemon juice for a refreshing touch.
  • Serve and Enjoy:Ladle the soup into bowls and serve hot. Enjoy it with a side of crusty bread for an extra comforting meal!

Notes

  • Use homemade chicken broth for the richest flavor.
  • If making ahead, store the noodles separately to prevent them from getting too soft.
  • For a low-carb version, swap the noodles with zucchini noodles or cauliflower rice.