Servings: 6-8

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.

Ingredients

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup chopped leek
1 cup diced (1/4 inch) carrot
Kosher salt
2 tsp. chopped fresh thyme
3 quarts Homemade Chicken Broth or lower salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
5 cups cooked-until-barely-tender egg noodles, rinsed
1-1/2 cups fresh or thawed frozen peas
1/4 cup chopped fresh parsley
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper

Calories (kcal) : 280
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 30
Sodium (mg): 1310
Carbohydrates (g): 42
Fiber (g): 4
Protein (g): 15

Preparation

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.
Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

Tip

If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

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Reviews (3 reviews)

EMM3773 | 12/30/2021
Just made it - delicious! Used leftover from a spatchcock chicken we had yesterday -- the carcass to make homemade stock and the chicken for the soup. Didn't have leeks so substituted celery. Had no idea homemade chicken soup could be so easy and so tasty. Thank you FC for another super recipe.
SophieT | 02/23/2020
Because it's so simple, it's only as good as the ingredients you put in it. That means homemade chicken stock! I don't understand the direction to bring the soup to a boil—wouldn't that cloud up a lovely clear broth? I turn down the heat the minute I see bubbles forming at the edge of the pot.
fortkcook | 03/20/2013
The essence of comfort food, and perfect for a March supper, when the weather is still cold and blustery but you want something with a hint of spring...to further punch up the freshness, before serving I threw in some mint and tarragon along with the parsley. Homemade chicken stock is a real plus here. For the noodles, I used the Al Dente brand -- pretty easy to find and like homemade in quality. They cook in about 3 minutes, so I put directly in the soup, rather than pre-boiling, so they wouldn't be too soft. And I didn't bother thawing the frozen peas -- they cook up just fine in a minute or two straight from the freezer.

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What We're Cooking Now

Name: Classic Chicken Noodle Soup
Yield: 6-8 servings
Cuisine: American
Ingredients: 1-1/2 Tbs. olive oil or canola oil; 2 cups finely chopped onion; 1 cup chopped leek; 1 cup diced (1/4 inch) carrot; Kosher salt; 2 tsp. chopped fresh thyme; 3 quarts Homemade Chicken Broth or lower salt chicken broth; 3-1/2 to 4 cups shredded, cooked chicken; 5 cups cooked-until-barely-tender egg noodles, rinsed; 1-1/2 cups fresh or thawed frozen peas; 1/4 cup chopped fresh parsley; 1 to 4 Tbs. fresh lemon juice; Freshly ground black pepper