• 8 cups chicken broth (preferably homemade or low-sodium)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• 1 bay leaf
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for a bright finish)
Instructions:
1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-6 minutes, until the vegetables start to soften. Stir in the garlic and cook for another minute until fragrant.
2. Add the Broth and Chicken: Pour in the chicken broth, then add the shredded chicken, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
3. Cook the Noodles: While the soup is simmering, cook the egg noodles according to the package instructions in a separate pot. Drain and set aside.
4. Finish the Soup: Remove the bay leaf from the soup. Add the cooked noodles to the pot, and season with salt and pepper to taste. If you prefer a bit of brightness, squeeze a lemon wedge into the soup before serving.
5. Serve: Ladle the chicken noodle soup into bowls, garnish with fresh parsley, and serve hot. Pair it with crusty bread for an extra comforting meal.
Tips for the Best Chicken Noodle Soup:
• Use Homemade Broth: If you have time, homemade chicken broth will take your soup to the next level with rich, deep flavors.
• Keep the Noodles Fresh: To avoid soggy noodles, cook them separately and add them to each bowl right before serving.
• Customize the Veggies: Feel free to add more vegetables like peas or spinach for extra nutrition.
Final Thoughts:
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