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Chicken Noodle Soup

Chicken Noodle Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables start to soften.

Add the minced garlic and cook for an additional minute, stirring constantly.

Pour in the chicken broth and bring it to a boil.

Reduce the heat to low and add the shredded chicken, egg noodles, dried thyme, and bay leaf. Stir to combine.

Simmer the soup for about 10-15 minutes, or until the noodles are cooked al dente and the flavors have melded together.

Season with salt and pepper to taste. Remove the bay leaf before serving.

Ladle the chicken noodle soup into bowls and garnish with fresh chopped parsley.

Serve hot and enjoy the comforting goodness of homemade chicken noodle soup.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Servings: 4-6 servings