Chicken Noodle Soup

This classic chicken noodle soup recipe is packed with flavor and loaded with veggies, egg noodles and shredded chicken. It's warm, comforting, cooks up in under 30 minutes and is the perfect meal for chilly fall and winter days.


Cook egg noodles, drain and set aside.

1. Cook Egg Noodles

In a dutch oven, sauté carrots, celery, onion and garlic in olive oil.

2. Sauté Veggies

Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Cook until veggies are tender.

3. Boil

Add the chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.

4. Add Chicken

When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.

5. Serve

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