Ingredients
For the Soup Base:
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2 tbsp butter or olive oil
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1 medium onion, diced
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2–3 carrots, sliced
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2 celery stalks, sliced
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3–4 garlic cloves, minced
Chicken & Broth:
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8 cups chicken broth (homemade or store-bought)
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2 cups cooked shredded chicken (rotisserie or leftover works great)
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1–2 bay leaves
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½ tsp dried thyme (or 1–2 sprigs fresh)
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Salt & black pepper to taste
Noodles:
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2 cups egg noodles (or any noodle you like)
Optional Add-Ins:
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Fresh parsley
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A squeeze of lemon
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A pinch of chicken bouillon for extra depth
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A splash of heavy cream for a richer soup
Instructions
1. Sauté the Veggies
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In a large pot, heat butter or oil over medium heat.
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Add onion, carrots, and celery. Cook 5–7 minutes until softened.
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Add garlic and cook another 30 seconds.
2. Add Broth & Seasonings
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Pour in the chicken broth.
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Add bay leaves and thyme.
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Season lightly with salt and pepper (you’ll adjust later).
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Bring to a gentle boil.
3. Cook the Noodles
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Add the egg noodles and cook according to package time—usually 6–8 minutes, until tender.
4. Add the Chicken
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Stir in the shredded chicken.
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Let simmer 3–5 minutes to warm through.
5. Adjust & Finish
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Taste and add extra salt, pepper, or bouillon if you want stronger flavor.
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Stir in chopped parsley or a small squeeze of lemon for brightness.
6. Serve
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Ladle into bowls and enjoy with bread, biscuits, or crackers.
