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Chicken Soup with Egg Noodles

This Chicken Soup warms with tender vegetables, rich broth, and egg noodles for a balanced weeknight bowl, perfect for family dinners or cozy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil For sautéing vegetables
  • 3 large carrots, peeled and sliced thinly For sweetness and color
  • 3 stalks celery, sliced thinly For flavor and texture
  • 3/4 cup chopped onion For a flavorful base
Broth and Noodles
  • 49 ounces chicken broth Approximately 6 cups
  • 1 tablespoon cornstarch To thicken the broth
  • 1/3 cup cold water To dissolve cornstarch
  • 1 lb. package egg noodles For the noodle base
Final Touches
  • 2 tablespoons butter To enrich the soup
  • 2 teaspoons thyme For flavor
  • 2 teaspoons parsley For freshness
  • 2 cups cooked, shredded chicken Can use leftover chicken
  • 3 to 4 pieces green onions, thinly sliced For garnish

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium-high heat.
  2. Add the carrots, celery, and onion; sauté until tender crisp, about 3 to 5 minutes.
  3. Add the chicken broth and bring to a simmer for about 20 minutes.
  4. Dissolve the cornstarch in cold water.
  5. Add the cornstarch mixture to the broth and bring to a boil.
  6. Add the egg noodles and cook until mostly done.
  7. Add the butter and herbs; stir to melt.
  8. Mix in the shredded chicken and heat through.
  9. Season with salt and pepper to taste.
  10. Stir in the green onions just before serving.

Notes

Serve with crusty bread or crackers. This soup can be frozen; for best results, freeze without noodles.