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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 stalks celery, sliced - 8 cups low-sodium chicken broth - 2 cups cooked rotisserie chicken, shredded - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - 2 cups egg noodles - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving)

Classic Chicken Noodle Soup in 30 Minutes

Warm your heart and nourish your soul with this cozy classic chicken noodle soup recipe. Perfect for chilly days or when you need a bit of comfort, it's easy to make using rotisserie chicken and fresh veggies. With a rich broth, tender noodles, and fragrant herbs, each bowl offers a soothing experience that evokes nostalgia. This soup is not just delicious but also packed with nutrition, making it a must-have for any meal. Enjoy the warmth and connection it brings to your table!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

2 garlic cloves, minced

2 medium carrots, sliced into rounds

2 celery stalks, sliced

6 cups low-sodium chicken broth

2 cups rotisserie chicken, shredded into bite-sized pieces

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

2 cups egg noodles

Fresh parsley, chopped, for garnish

Optional: Lemon wedges for serving

Instructions
 

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. When the oil shimmers, add the finely diced onion. Sauté for about 3 minutes, stirring often, until the onion becomes translucent and fragrant.

    Add Vegetables: Incorporate the minced garlic, sliced carrots, and celery into the pot. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables soften slightly and start to release their natural sweetness.

      Pour in the Broth: Increase the heat to high and carefully pour in the chicken broth. Add the shredded rotisserie chicken, dried thyme, oregano, and bay leaf. Stir everything together to create a harmonious blend of flavors.

        Season the Soup: Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Season generously with salt and pepper according to your taste preferences.

          Cook the Noodles: Add the egg noodles to the pot and let the soup simmer for about 8-10 minutes, or until the noodles are tender but still have a slight bite (al dente).

            Finish the Soup: Remove the bay leaf from the pot. Taste the soup and adjust the seasoning with additional salt, pepper, or if desired, a squeeze of fresh lemon juice to brighten the flavors.

              Serve: Ladle the steaming hot chicken noodle soup into individual bowls. Garnish each serving with a sprinkle of freshly chopped parsley for a pop of color. Serve warm with lemon wedges on the side for a refreshing touch.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings