This is a classic hearty and comforting soup loaded with tender chicken, soft noodles and vegetables, then simmered in a rich and flavorful chicken broth. It‘s one of our favorite soup recipes and perfect to make ahead for a busy week.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Ingredients
2cupsegg noodles
2tbspolive oil
12ozcanned chickenor shredded cooked chicken
2clovesgarlicminced (optional)
1medium oniondiced
2medium carrotspeeled and sliced thin
2stalks celerysliced
8cupschicken brothlow sodium recommended
2bay leaves
2sprigsfresh thymeor 1 tsp dried thyme
Serving - optional
2tbspfresh parsleyminced
1tbspfresh lemon juice
salt and pepperto taste
Instructions
Drain and rinse the canned chicken.
Place a 6-8 quart stockpot over medium heat. Add the olive oil, arlic, onions, carrots and celery to the stockpot. Sauté for 3-5 minutes.
Add canned chicken, chicken broth, bay leaves and thyme. Raise heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
Remove Chicken. Using two forks, shred the chicken into smaller pieces.
Add egg noodles to the broth and bring to a boil, reduce heat to medium-low and simmer until noodles are tender.
Remove bay leaves and discard. Stir in the shredded chicken along with the optional parsley and lemon juice.
Taste the soup and season with salt and pepper to your preference. Serve and enjoy!
Notes
If you’d like to have more broth in your soup, you can add more water or broth. Adjust seasoning accordingly.
Adjust the salt level at the end before serving to suit your preference. It’s easiest to control if you use low-sodium or unsalted chicken broth.
You can swap oil for butter for extra flavor. You can also add a few chili flakes for a spicy kick.
You can cook the noodles separately from the soup to save time.
You can use different herbs like rosemary and oregano instead of thyme. Fresh is best, but dried herbs will work well too.