Classic Homemade Chicken Noodle Soup

1. Sauté the Veggies

In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until the vegetables begin to soften.

Add garlic and cook for another 30 seconds, just until fragrant.

2. Add Broth and Seasonings

Pour in the chicken broth. Add thyme, parsley, salt, and pepper. Bring everything to a gentle boil.

3. Simmer and Add Chicken

Once boiling, reduce heat and let it simmer for about 10 minutes, or until carrots are fork-tender.

Stir in the shredded cooked chicken and continue to simmer for 5 more minutes.

4. Add the Noodles

Add the egg noodles and cook according to package instructions (usually 6–8 minutes) until just tender.

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