- 2 c. shredded cooked chicken (use store-bought rotisserie chicken to save time; or roast or cook your chicken in a skillet)
- 1 c. sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 tbsp olive oil
- 1 c. celery, sliced thin (about 2 stalks)
- 1 c. carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 2 garlic cloves, minced
- 64 oz (8 c.) low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1/2 tsp dried oregano
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 12 oz. wide egg noodles (or your favorite noodles or pasta)
- 3 to 4 tbsp fresh flat-leaf parsley leaves, finely chopped
- salt, to taste
- 1 tbsp lemon juice, optional
- 1 tsp pepper, or to taste
Step 1: Heat the oil in a large Dutch oven or stockpot over medium-high heat. Then, add the carrots, celery, and onion. Cook for about 7 minutes, stirring often, until the veggies start to soften. Add the garlic and cook for 1 to 2 minutes more.
Step 2: Pour in the chicken broth and add the bay leaves, thyme, oregano, and pepper. Bring everything to a boil and decrease the heat to a gentle boil. Cook for about 5 minutes or until the veggies are fork-tender. Feel free to add more broth if you want a brother soup.
Step 3: To the pot, add the egg noodles and boil for another 10 minutes or until the noodles are tender and cooked through. You can add an extra cup or two of broth if desired. Adjust the salt at the end.
Step 4: Next, add the chicken, parsley, and lemon juice (optional but recommended to brighten the flavor). Cook for another 1 to 2 minutes or until the chicken is warmed through. Adjust the salt and seasonings to taste.
Step 5: Take the bay leaves and discard them. Serve the homemade chicken noodle soup right away. Enjoy!