Description
A comforting and classic chicken soup recipe that is easy to make at home. This homemade soup is nutritious, flavorful, and perfect for any time of the year.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably from rotisserie or poached chicken breast)
- 1 bay leaf
- 1 cup egg noodles or your preferred pasta (optional)
Optional Garnish:
- juice of ½ lemon
- fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in garlic, carrots, and celery and cook for 5 minutes.
- Add Seasonings: Add thyme, parsley, pepper, and salt. Stir to coat the vegetables.
- Cook Soup: Pour in chicken broth, add bay leaf, bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
- Finish Soup: Add shredded chicken and noodles, simmer for 8–10 minutes until noodles are cooked. Remove bay leaf, stir in lemon juice if desired, adjust seasoning, and serve hot.
Notes
- You can store leftovers in the fridge for up to 4 days.
- For a low-carb version, omit noodles or use zucchini noodles.
- Add spinach or kale for extra greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 210
- Sugar: 4g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
