Ingredients2 cups cooked chicken, shredded2 cups wide egg noodles3 medium carrots, sliced3 celery stalks, chopped1 medium onion, diced3 cloves garlic, minced2 tablespoons butter8 cups chicken broth1 teaspoon dried thyme1 teaspoon dried parsley½ teaspoon black pepperSalt to taste1 bay leaf1 tablespoon lemon juice (optional)👩🍳 InstructionsStep 1: Sauté the vegetablesMelt butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until slightly softened. Add garlic and cook another minute.Step 2: Build the brothPour in chicken broth. Add thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.Step 3: Add chicken and noodlesStir in shredded chicken and egg noodles. Simmer for 8–10 minutes, or until noodles are tender, following package directions.Step 4: Serve and enjoyRemove the bay leaf. Taste and adjust seasoning. Add a little lemon juice if desired. Serve hot with crusty bread or crackers.❤️ Tips for the Best Chicken Noodle SoupUse rotisserie chicken for extra flavor and a quick dinner.Choose wide egg noodles to get the thick, hearty noodles shown in your photo.For richer broth, use homemade chicken stock and a little extra butter.For leftovers, cook noodles separately and add them when serving so they don’t absorb all the broth.
Homemade Chicken Noodle Soup
