Description
A classic, comforting chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles in a flavorful broth. Perfect for cozy meals or when feeling under the weather!
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
- Add Broth & Seasonings: Pour in the chicken broth and add thyme, oregano, salt, pepper, and turmeric (if using). Bring to a boil.
- Cook Noodles: Add egg noodles and cook for 8-10 minutes or until tender.
- Add Chicken: Stir in the cooked, shredded chicken and let it heat through for about 3-5 minutes.
- Finish with Freshness: Stir in chopped parsley and lemon juice (if using) for extra flavor. Adjust seasoning to taste.
- Serve: Ladle into bowls and enjoy with crusty bread or crackers.
Notes
- For a thinner soup, add more broth. For a thicker soup, increase the flour or cornstarch.
- Dry sherry enhances the flavor but can be omitted if preferred.
- Serve with oyster crackers, crusty bread, or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 110mg
Keywords: crab soup, cream of crab soup, seafood soup, rich and creamy soup, easy crab recipe