Ingredients
Method
Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent. Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Build the Broth
- Pour in the chicken broth, and add the bay leaves, thyme, salt, and pepper. Stir well. Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 15–20 minutes, or until the vegetables are tender.
Add Chicken and Noodles
- Once the vegetables are soft, stir in the cooked chicken and uncooked noodles. Simmer for another 8–10 minutes, or until the noodles are tender but not mushy.
Finishing Touches
- Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed. Stir in the chopped parsley for a fresh, herby finish.
Serve & Enjoy
- Ladle the soup into bowls and serve hot. Pair with crusty bread or a grilled cheese for the ultimate comfort meal.
Notes
Use Rotisserie Chicken: It’s a great time-saver and adds tons of flavor.
Homemade Broth = Extra Depth: If you’ve got homemade chicken broth on hand, use it! It makes a huge difference.
Cook Noodles Separately (Optional): If you plan to store leftovers, consider cooking the noodles separately and adding them as needed. This prevents them from getting too soft in the fridge.
Add a Squeeze of Lemon: A splash of lemon juice at the end brightens up the flavor beautifully.
Freeze for Later: This soup freezes well (without the noodles). Just thaw, heat, and add fresh noodles when ready to serve.