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Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Add Broth and Seasoning:
Pour in the chicken broth, then add the dried thyme, dried parsley, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 8-10 minutes, until tender.
Add the Chicken:
Stir in the cooked chicken and let the soup simmer for an additional 5 minutes, until the chicken is heated through.
Finish and Serve:
If using, stir in the lemon juice for a fresh, bright flavor.
Remove the bay leaf, and garnish with fresh parsley if desired.
Serve hot with crusty bread or crackers.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Intensity Level:
Easy – Simple and comforting.
Nutritional Information (Per Serving, based on 6 servings):
Calories: 250
Protein: 18g
Carbohydrates: 20g
Fat: 10g
Fiber: 3g
Sugar: 4g
This Homemade Chicken Noodle Soup is a classic, comforting dish that’s perfect for any time of year!
