Literally the BEST Chicken Noodle Soup
This Chicken Noodle Soup is SO comforting! Tender chicken, wide egg noodles, and fresh herbs combine in a rich, flavorful broth perfect for chilly days.
Equipment
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring spoons and cups
- Colander
Ingredients
- 2 tablespoons olive oil for sautéing your veggies and garlic to build the flavor base
- 4 large carrots sliced, adds sweetness and texture
- 4 stalks celery sliced, classic aromatic for that traditional soup flavor
- 1 small onion diced, a savory foundation
- 3 cloves garlic minced, infuses the broth with a punch of flavor
- 2 tablespoons fresh thyme stems removed, earthy and fragrant
- Salt and pepper to taste, the essential seasoning duo
- 10 cups chicken broth the soul of the soup, making it rich and hearty
- 12 ounces wide egg noodles the perfect noodle for this soup, tender but firm
- 2 cups shredded chicken adds protein and texture
- 2 tablespoons fresh parsley brightens the final dish with freshness
Instructions
- Heat your olive oil over medium heat in a large stockpot. Add the diced onion, sliced carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- Pour in the 10 cups of chicken broth, then season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Add the wide egg noodles directly to the simmering broth and cook for about 8-10 minutes or until tender but still slightly firm.
- Add the shredded chicken to the soup and gently stir to combine. Let it heat through for 3-5 minutes. Finish with fresh chopped parsley for a pop of color and freshness. Adjust seasoning if needed.
- Ladle your Literally the BEST Chicken Noodle Soup into bowls and enjoy immediately with your favorite crusty bread or alongside other dishes.
Notes
- Sautéing the vegetables and garlic first builds a deep, rich flavor base for the soup.
- Don’t overcook the noodles; they should be tender but slightly firm to avoid mushiness.
- Store leftover soup in the refrigerator for up to 4 days or freeze broth and chicken separately for best texture.