Stovetop Chicken Noodle Soup
A classic comforting dish that combines tender chicken, flavorful vegetables, and egg noodles in a savory broth, perfect for any time of year.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded Use leftover chicken or rotisserie chicken.
- 6 cups chicken broth Homemade broth is recommended for best flavor.
- 2 cups water
- 2 cups egg noodles Can substitute with any pasta or rice.
Vegetables
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Seasonings
- 1 tsp dried thyme
- to taste Salt & pepper
- optional Fresh parsley for garnish Add before serving.
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté for about two minutes until fragrant and translucent.
- Add sliced carrots and chopped celery. Sauté for an additional three to five minutes until softened.
- Pour in chicken broth and water, stirring well to combine.
Cooking
- Add dried thyme and bring the mixture to a boil.
- Once boiling, add egg noodles and let them simmer for about five to seven minutes until tender.
- Stir in shredded chicken and heat through for another two to three minutes.
- Season with salt and pepper to taste.
Serving
- Ladle soup into bowls and garnish with fresh parsley if desired.
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Notes
Serve hot in warmed bowls and pair with crusty bread or crackers for a comforting meal. Store leftovers in an airtight container for up to three days or freeze for up to three months.