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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Praying all my fellow Floridians stay safe this week 🤍. This comforting chicken noodle soup starts with sautéed onions, celery, and carrots in butter until softened. The addition of garlic, thyme, parsley, and rosemary creates a fragrant base. Chicken breasts are simmered in chicken broth until tender, then shredded and returned to the pot with egg noodles. A squeeze of lemon juice brightens the flavors, and fresh parsley adds a vibrant finish. Perfect for a...
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Heat butter in a large pot.
Sauté onions, celery, carrots, and garlic until softened.
Add thyme, dried parsley, rosemary, salt, and pepper, and stir.
Place chicken breasts and chicken broth in the pot.
Bring to a boil, lower heat slightly, and cook for 15-20 minutes until the chicken’s internal temperature reaches 165°.
Remove chicken from the pot, place in a bowl, and shred using a hand mixer or two forks.
Add shredded chicken back to the pot along with egg noodles.
Simmer until noodles are cooked through.
Add the juice of 1 lemon and stir.
Top with fresh parsley before serving.
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Use a hand mixer to shred chicken quickly and evenly.
Adjust the amount of lemon juice to suit your taste.
For a richer flavor, use homemade chicken broth.
Can I use rotisserie chicken instead of chicken breasts?
Yes, you can use shredded rotisserie chicken to save time. Add it to the pot after the broth has been simmered.
What type of egg noodles work best?
Wide egg noodles or homestyle egg noodles work well for this recipe.
Can I make this soup gluten-free?
Yes, substitute egg noodles with gluten-free pasta or rice noodles.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes, freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when reheating.
