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Simple Homemade Chicken Noodle Soup with Veggies

Classic brothy soup · cozy family dinner · easy, comforting, and meal-prep friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion diced
  • 3 medium carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt plus more to taste
  • 8 cups chicken broth
  • 2 cups cooked shredded chicken
  • 8 ounces egg noodles
  • 1 bay leaf
  • 1 tablespoon lemon juice optional
  • 2 tablespoons chopped fresh parsley for finishing

Method
 

  1. Heat the olive oil or butter in a large soup pot over medium heat.
  2. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until the vegetables start to soften.
  3. Stir in the garlic, thyme, dried parsley, salt, pepper, and bay leaf. Cook for about 30 seconds, just until fragrant.
  4. Pour in the chicken broth and bring the soup to a gentle boil.
  5. Add the shredded chicken and egg noodles.
  6. Reduce the heat to a steady simmer and cook until the noodles are tender, about 8 to 10 minutes.
  7. Remove the bay leaf and stir in the lemon juice, if using.
  8. Taste and adjust the seasoning, then finish with fresh parsley before serving.