This classic dish is the perfect combination of my two favorite dishes: noodles and soup! If you have 30 minutes to spare, then you have time to make this easy chicken noodle soup for the whole family that will also create meals for your whole week ahead. This soup is so cozy, soothing, flavorful and light. This soup recipe will be the only thing you need when you are in need of something quick yet delicious.
This classic soup is on regular rotation at our house, especially during the fall and winter months here in Chicago. It is easy to make, with simple inexpensive ingredients. It warms our souls and leaves us feeling so satisfied and good. It is made with flavorful broth, fresh herbs, tender noodles, juicy chicken and vibrant vegetables. I can guarantee that once you make this you won’t resort to the canned soups anymore.
One thing that makes this recipe so easy and helps eliminate the prep and cooking time is resorting to utilizing a rotisserie chicken as opposed to cooking a chicken breast and shredding. You can absolutely do either option, however if you want to simplify things purchase an already cooked rotisserie chicken, shred it, measure it out and you will be well on your way to making to making all of your cozy lunch or dinner dreams come true.
This soup somehow makes everything better no matter what mood you are in. This is an old fashioned recipe that will never go out of style. It will definitely hit the spot and you can serve this with my 3 ingredient homemade garlic bread, butter and crackers, a side salad or it is truly amazing on its own in a large mug while you are curled up on the couch with your favorite blanket.
You made this recipe and now you are feeling all of those cozy vibes? I love to hear it! Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram because I also would love to see it!
Serves 4 and will last about 3-4 days after, INGREDIENTS:
8 cups chicken broth
2 cups shredded chicken
3 cups wide/large egg noodles
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup yellow onion, finely chopped
1 TBSP minced garlic
2 TBSP olive oil
1 TBSP fresh parsley, finely chopped
2 bay leaves
1 TSP salt
1/4 TSP black pepper
4 fresh thyme sprigs, leaves removed
Fresh lemon juice from half of a lemon
If you went with a rotisserie chicken, shred your chicken and set aside. If you went with a chicken breast, cook your chicken and then shred.
Slice your celery and carrots, then dice your yellow onion. Set all three aside.
Pluck parsley leaves from their stems and finely chop. Set aside.
Remove thyme leaves from their stems. Set aside.
Heat 2 TBSP olive oil over medium heat in your pot. Add garlic and yellow onion. Cook for 2-3 minutes until they become fragrant and onions are translucent.
Add your celery and carrots and cook another 3-5 minutes to soften.
Add your chicken broth and stir to mix. Once mixed add your seasonings: bay leaves, thyme leaves, fresh parsley, black pepper, salt. Stir again to combine.
Let simmer for 2-3 minutes then add your noodles. Simmer over medium heat for 6-8 minutes or until noodles are al dente.
Once noodles are al dente, add chicken and mix. Then, add your lemon juice. Keep over medium to low heat for another 5 minutes to warm chicken.
Serve immediately with bread, crackers or a salad on the side. ENJOY!
PRETTY PLATE KITCHEN ITEMS USED: