Classic Chicken Noodle Soup
This Classic Chicken Noodle Soup is cozy, nourishing, and packed with shredded chicken, egg noodles, carrots, celery, and peas in a flavorful broth. It’s the ultimate comfort soup to keep in your regular rotation.
Ingredients
- 2 tbsp butter (or olive oil)
- 1 cup onion (diced)
- 1 cup carrot (½ cup diced + ½ cup sliced)
- 1 cup celery (½ cup diced + ½ cup sliced)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 2 tbsp chicken bouillon (optional)
- 2 cups cooked chicken
- 2 cups egg noodles (or pasta of choice)
- 1 cup peas (frozen or fresh)
- 1 bay leaf
- 1 tsp dried thyme or Italian seasoning (or 1 sprig fresh thyme)
- salt & pepper (to taste)
- splash of lemon (optional)
Instructions
Fat
- Heat butter or olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. If the bottom starts to brown, splash in a little broth to loosen it.
Liquid Base
- Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Stir in the chicken bouillon so it dissolves. Add the remaining broth and bring to a gentle simmer.
Protein
- Stir in shredded chicken.
Mix-Ins
- Add noodles and simmer until tender, about 6–8 minutes. Stir in peas during the last few minutes of cooking.
Spices
- Add bay leaf, dried thyme or Italian seasoning, salt, and pepper. Taste and adjust seasoning before serving.
Finishes
- Remove bay leaf. Stir in a squeeze of lemon for brightness. Garnish with fresh herbs. Serve hot with bread or crackers.