Description
- This classic chicken noodle soup recipe is comforting, flavorful, and easy to make. Choose between a clean stovetop version or a creamy crock pot method.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 8 cups low-sodium chicken broth
- 1 lb chicken breasts or thighs
- 2 cups wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes.
- Stir in garlic, thyme, oregano, salt, and pepper. Cook for 1 more minute.
- Add chicken broth and chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add noodles and cook until tender, about 8–10 minutes.
- Stir in parsley and lemon juice if using. Adjust seasoning and serve hot.
Notes
- For creamy crock pot version, add 1 cup heavy cream and 4 tbsp butter after shredding the chicken.
- Cook noodles separately and stir in before serving to avoid sogginess.
- Great for freezing just leave noodles out and add them fresh when reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg