Chicken Noodle Soup is more than just a meal; it's a comforting hug in a bowl, a nostalgic remedy for the soul, and a timeless classic found in kitchens all around the world.
Ingredients
Scale:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
8 cups chicken broth
2 cups shredded cooked chicken
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups egg noodles
1 cup frozen peas (optional)
1 cup corn kernels (optional)
1 tablespoon lemon juice (optional)
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Mix in the sliced carrots and celery, sautéing for another 5-7 minutes until they begin to soften.
Slowly add the chicken broth into the pot, scraping up any bits from the bottom, and bring to a gentle boil.
Stir in the shredded chicken, thyme, oregano, salt, and pepper. Reduce the heat to low and let it simmer for about 15 minutes.
Add the egg noodles to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
If using, add the frozen peas and corn during the last few minutes of cooking. Stir in the lemon juice if desired.
Taste the soup and adjust the seasoning if needed, then remove from heat and let it sit for a few minutes.
Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy your cozy bowl of homemade chicken noodle soup.
