Homestyle Chicken Noodle Soup

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It’s a pick-me-up when you’re feeling under the weather, it warms you on chilly, gloomy days, + it takes you back to your childhood – the definition of comfort food. One of my earliest soup memories is as a first grader – I was a picky eater, so my mom would get up early to make me soup + pack it in a thermos for my lunch.

While all the other kids were eating ham + cheese sandwiches, I was enjoying warm chicken noodle soup – YUM! And thus my love for soup was born.

Now that I’m grown-up, I no longer need my mom to pack me a thermos full o’ hot soup for lunch (although I’m sure she would if I asked!).

These days, I make a slightly more grown-up version for myself, full of fresh white-meat chicken, lots of veggies + egg noodles, with a rich, savory broth that is simply heavenly.

My favorite part about this soup is the slight hint of lemon in the broth – it adds a delightful flavor that takes this soup from great to wonderful.

So, if you’re looking for a simple yet absolutely delicious soup, look no further – this one will definitely be a crowd-pleaser!

SAVE FOR LATER

Homestyle Chicken Noodle Soup

This Homestyle Chicken Noodle Soup is a slightly more grown-up version of the classic, full of fresh white-meat chicken, lots of veggies and egg noodles, with a rich, savory broth that is simply heavenly. The slight hint of lemon adds a delightful flavor.

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Servings: 4 servings

Course: Soup

Ingredients Method

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 2 medium carrots cut diagonally into 1/2-inch-thick slices
• 2 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock either homemade or good-quality store-bought
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken white meat, dark meat, or both, depending on your preference
• kosher salt + freshly ground black pepper
• the juice of 1 lemon
• optional: 1 handful fresh flat-leaf parsley finely chopped

Method

 

1. Place a soup pot over medium heat + coat with the oil. Add the onion, garlic, carrots, celery, thyme + bay leaf. Cook + stir for about 6 minutes, until the vegetables are softened but not browned.
2. Pour in the chicken stock + bring to a boil. Add the noodles + simmer for 5 minutes until tender.
3. Fold in the chicken, + continue to simmer for another couple of minutes to heat through, + until noodles are cooked to al dente.
4. Add the lemon juice, + season with salt + pepper to taste.
5. Sprinkle with chopped parsley (if using) before serving.