Chicken Noodle Soup has always been one of my all-time favorite comfort foods. There’s just something about the cozy broth, tender noodles, and savory chicken that feels like a little reset button for the soul. Whether I’m feeling a bit under the weather or just craving something classic and satisfying, this is the soup I always come back to. It’s simple, nostalgic, and perfect any time of year—rainy days, chilly nights, or even just a regular Tuesday when I need a little extra warmth.

🍲 Classic Chicken Noodle Soup

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2–3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 8 cups chicken broth (low-sodium if possible)
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and black pepper to taste
• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 2 cups egg noodles (or any noodle you like)
• Optional: fresh parsley, lemon juice, or chili flakes for garnish

Instructions

1. Sauté the Veggies:
   • Heat olive oil in a large pot over medium heat.
   • Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until they start to soften.
   • Stir in the garlic and cook for 1 minute more, just until fragrant.
2. Add Broth + Spices:
   • Pour in the chicken broth and add bay leaves and thyme.
   • Season with salt and pepper.
   • Bring it to a boil, then reduce heat and simmer for about 15–20 minutes, until the veggies are nice and tender.
3. Noodles + Chicken Time:
   • Add the noodles and cook according to the package instructions (usually 6–8 minutes).
   • Add the shredded chicken in the last 2–3 minutes to warm it through.
4. Finishing Touches:
   • Taste and adjust seasoning as needed.
   • Remove bay leaves.
   • Add a handful of chopped parsley and a squeeze of lemon juice if you want a little brightness.
5. Serve + Enjoy:
   • Ladle into bowls and serve hot. Bonus points for buttery toast or a grilled cheese on the side.