Healing Chicken Noodle Soup
A comforting classic that warms the soul and is easy to make, packed with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Poultry
Ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced into 1/3-inch rounds
- 3 stalks celery, halved and sliced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp fresh thyme leaves (or sub 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or sub 1/2 tsp dried rosemary)
- 1/2 lemon, zested and juiced
- 1.5 tsp salt
- 1/2 tsp black pepper
- Pinch of cayenne (optional)
- 1 bay leaf
- 8 cups chicken broth or bone broth
- 2-3 cups dry egg noodles (flat noodles preferred)
- 1 rotisserie chicken, meat removed and shredded
- 2-3 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium to medium-high heat until hot and shimmering. Add the carrots, celery, and onion. Sauté on medium heat for about 10 minutes until the vegetables are softened.
- Stir in the garlic, turmeric, thyme, rosemary, lemon zest, salt, and pepper (and cayenne if using). Sauté over medium heat for about 1-2 minutes until the garlic is fragrant.
- Pour in the chicken or bone broth and add the bay leaf and juice of 1/2 lemon. Stir well to combine and bring to a boil over medium-high heat.
- Add the egg noodles and shredded chicken. Bring it back to a boil, then cover the pot and turn the heat down to low.
- Let it simmer over low heat for 10-15 minutes until the pasta is cooked and tender. Remove from heat.
- Taste your soup and add additional salt and pepper according to your preference. Stir in the chopped parsley and serve. Enjoy!
Notes
Use fresh vegetables for the best flavor, and don’t overcook the noodles.