This homemade chicken noodle soup is a game changer. Honestly you will never buy the canned version once you go homemade. It is packed full of good ingredients that the whole family loves. Chicken broth, veggies, herbs, rotisserie chicken, egg noodles, and a little lemon are all it takes for this full family meal. This is a soup that is full of nutrition, warmth, and flavor.
I like to use a store bought rotisserie chicken for flavor and it makes it so that this made from scratch soup can be made in under 30 minutes. As a busy mom with kids who seem to go from zero to starving quick meals are key.
This recipe calls for fresh herbs, if you only have dried use those but just add half of the amount. Dried herbs are more potent than fresh so you will not want to add the full amount. What makes this soup extra amazing is the addition of lemon juice at the end. Don’t forget it.
Homemade Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 cup carrots, diced
- ¾ cup celery, diced
- 1 cup onion, diced
- 1 clove garlic, minced
- 8-9 cups chicken stock
- 2 bay leaves
- ½ teaspoon fresh thyme
- ½ teaspoon fresh oregano
- ½ teaspoon kosher salt
- ½ teaspoon fresh parsley
- 8 oz rotisserie chicken (or cooked shredded chicken you have cooked yourself)
- 6 oz wide egg noodles
- 1 lemon
Heat olive oil in a large pot over medium high heat. Add carrot, celery, and onion and let cook down and soften, about 5 minutes. Add garlic and cook for another minute.
Add chicken stock, bay leaves, thyme, oregano, parsley, and salt. Combine and allow to come to a soft boil until vegetable has softened, about 10 min.
Turn heat down to medium and add the chicken and egg noodles. Let the soup simmer for a couple minutes until noodles are soft.
Take out bay leaves and add the juice of 1 lemon.
Garnish with more chopped flat leaf parsley and salt and pepper to taste.
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