Chicken Noodle Soup
A comforting and hearty Chicken Noodle Soup made with tender chicken, fresh vegetables, and egg noodles in a savory broth.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2) medium carrots, sliced
- (2) celery stalks, sliced
- (3) garlic cloves, minced
- (8 cups) chicken broth
- (2 cups) cooked chicken, shredded
- (1 teaspoon) dried thyme
- (1 teaspoon) dried parsley
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) salt
- (2 cups) egg noodles
- (1 cup) frozen peas
- (1 tablespoon) lemon juice
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
- 3
Stir in 2 medium carrots, sliced, and 2 celery stalks, sliced, and cook for another 5 minutes.
- 4
Add 3 garlic cloves, minced, and cook for 1 more minute until fragrant.
- 5
Pour in 8 cups of chicken broth and bring to a boil.
- 6
Once boiling, add 2 cups of cooked chicken, shredded, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
- 7
Reduce the heat and let simmer for 20 minutes to allow the flavors to meld.
- 8
Add 2 cups of egg noodles and cook for 8-10 minutes until noodles are tender.
- 9
Stir in 1 cup of frozen peas and cook for an additional 2 minutes.
- 10
Remove from heat and stir in 1 tablespoon of lemon juice for brightness.
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