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The Ultimate Chicken Noodle Soup

Authoradmin
DifficultyBeginner

Nothing says winter more than a comforting bowl of delicious chicken noodle soup. This recipe will become your go-to favorite as soon as you try it!

THE ULTIMATE CHICKEN NOODLE SOUP: Nothing says winter more than a comforting bowl of delicious soup. This recipe will become your go-to favorite as soon as you try it! MarlaMeridith.com #soup #recipe
Yields1 Serving
Prep Time15 minsCook Time2 hrs 20 minsTotal Time2 hrs 35 mins
 2 tbsp extra-virgin olive oil + another splash
 1 medium onion, chopped
 3 garlic cloves, minced
 2 zucchini, cute into 1/2 inch cubes
 2 medium carrots, cut into thin rounds
 2 celery ribs, cut into 1/4-inch-thick slices
 2 quarts low sodium chicken broth
 1 tbsp freshly squeezed lemon juice
 1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
 8 oz dried egg noodles (use the shape you like the best)
 1 1/2 cups shredded roasted chicken
 Kosher salt and freshly ground black pepper to taste
 1 handful fresh flat-leaf parsley, finely chopped
1

Roast the chicken with this recipe: https://marlameridith.com/perfect-roast-chicken/

2

Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it's soft. Add the chicken (*see notes) and continue to cook until it's warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

When shredding the roasted chicken allow some of the skin into the mix, this will add so much extra flavor to your soup!

Ingredients

 2 tbsp extra-virgin olive oil + another splash
 1 medium onion, chopped
 3 garlic cloves, minced
 2 zucchini, cute into 1/2 inch cubes
 2 medium carrots, cut into thin rounds
 2 celery ribs, cut into 1/4-inch-thick slices
 2 quarts low sodium chicken broth
 1 tbsp freshly squeezed lemon juice
 1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
 8 oz dried egg noodles (use the shape you like the best)
 1 1/2 cups shredded roasted chicken
 Kosher salt and freshly ground black pepper to taste
 1 handful fresh flat-leaf parsley, finely chopped

Directions

1

Roast the chicken with this recipe: https://marlameridith.com/perfect-roast-chicken/

2

Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it's soft. Add the chicken (*see notes) and continue to cook until it's warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

The Ultimate Chicken Noodle Soup

~ Marla Meridith

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