Description
Homemade chicken noodle soup loaded with chunky vegetables and tender noodles will fill your stomach and soothe your soul. The best chicken noodle soup recipe ever!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 medium yellow onion, minced
- 1/2 or 1 red bell pepper, diced (adjust amount to preference)
- 2 garlic cloves, minced
- 8 cups (2 liters) low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt, to taste
- Fresh cracked black pepper, to taste
- 12 ounces (300g) egg noodles (or your favorite pasta)
- 2 cups shredded cooked chicken (rotisserie chicken or leftovers work well)
- 1/2 lemon, juiced (about 1–2 tablespoons)
- Fresh flat-leaf parsley leaves, finely chopped (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the sliced carrots and sauté for about 2 minutes. Add the minced onion and continue to sauté for another 2 minutes. Add the diced red bell pepper and minced garlic; continue to sauté for 3 more minutes, stirring occasionally, until the vegetables begin to soften.
- Add Broth and Seasonings: Pour in the chicken broth. Add the Italian seasoning and black pepper. Stir well to combine.
- Simmer Vegetables: Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 5 minutes, or until the vegetables are fork-tender.
- Cook Noodles: Add the egg noodles (or other pasta) to the simmering broth. Cook for about 10 minutes, or according to package directions, until the noodles are soft and cooked through. Stir occasionally to prevent sticking.
- Add Chicken and Finish: Stir in the shredded cooked chicken, chopped fresh parsley, and fresh lemon juice. Continue to simmer for 1 to 2 minutes, just until the chicken is heated through.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with additional fresh parsley and a squeeze of extra lemon juice, if desired. Serve hot.
Notes
- Chicken: Using pre-cooked chicken like rotisserie chicken or leftovers makes this soup very quick. You can also poach 1-1.5 lbs of raw chicken breasts directly in the broth during step 3 (simmer until cooked through, then remove, shred, and return in step 5).
- Vegetables: Feel free to add other vegetables like celery or peas.
- Noodles: Egg noodles are classic, but any pasta shape will work. Adjust cooking time accordingly. If making ahead, consider cooking noodles separately and adding them just before serving to prevent them from becoming too soft.
- Broth: Use low-sodium chicken broth to control the saltiness. Vegetable broth can be substituted. If the soup becomes too thick after adding noodles, add a cup of water or more broth.
- Lemon Juice: Fresh lemon juice brightens the flavors of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Noodles will continue to absorb liquid.