Description
A timeless classic, this Easy Chicken Noodle Soup is a comforting and soul-soothing dish. It features tender chicken, hearty vegetables, and perfectly cooked noodles swimming in a rich, aromatic broth. This recipe is designed for simplicity, making it accessible for any home cook on busy weeknights, promising warmth and satisfaction without complex techniques.
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium)
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
8 cups chicken broth (low sodium, halal)
2 cups cooked, shredded chicken (halal)
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
6 ounces egg noodles (or your preferred noodle, ensure no alcohol is used in production)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and add the shredded chicken and dried thyme.
Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes to allow flavors to meld.
Season with salt and pepper to taste.
Increase heat to medium and bring the soup back to a gentle boil.
Add the egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
Stir in fresh parsley just before serving, if desired.
Notes
For a richer broth, you can use homemade halal chicken stock. Ensure noodles are cooked al dente so they don’t become mushy. This soup can be made ahead and reheated; add noodles just before serving to prevent them from absorbing too much liquid. Freeze for longer storage.