The Ultimate Chicken Noodle Soup

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!

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

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

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.

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The Ultimate Chicken Noodle Soup