Easy Homemade Chicken Noodle Soup

Using cooked chicken keeps this soup on a weeknight clock. The vegetables simmer until just tender, then the noodles go in so they do not turn to mush if you save leftovers.

Ingredients

Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 2 cups egg noodles
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper
• 2 tbsp chopped parsley

How to make it

1. Warm the oil in a large pot over medium heat. Cook the onion, carrots, and celery for 5 to 6 minutes.
2. Stir in the garlic and thyme for 30 seconds. Add the broth and bay leaf.
3. Bring to a boil, then simmer for 15 minutes, until the carrots are tender.
4. Add the noodles and cook for the time on the package.
5. Stir in the chicken and heat until the soup is steaming and the chicken reaches 165°F (74°C).
6. Remove the bay leaf, season to taste, and add the parsley.

Substitutions

• Rotisserie chicken works if you remove the skin and shred the meat.
• Vegetable broth can replace chicken broth. The soup will taste lighter.
• Small pasta can replace egg noodles. Cook it only until al dente.

Storage

Refrigerate within two hours for up to 4 days. Reheat to 165°F (74°C) and add broth if the noodles have thickened the soup.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.