Rosemary Chicken Noodle Soup

Rosemary Chicken Noodle Soup

A soul-warming soup full of tender chicken, fragrant rosemary and thyme, and classic egg noodles. Perfect for chilly evenings or when you need a little comfort.

Ingredients:

    •    2 tablespoons olive oil

    •    1 medium yellow onion, diced

    •    2 garlic cloves, minced

    •    3 medium carrots, peeled and sliced

    •    2 celery stalks, sliced

    •    1 teaspoon salt (or to taste)

    •    ½ teaspoon black pepper

    •    1 teaspoon dried thyme

    •    1½ teaspoons fresh or dried rosemary, finely chopped

    •    8 cups chicken broth

    •    2 cups cooked, shredded chicken (use rotisserie or homemade)

    •    6 oz egg noodles (wide or medium)

    •    1 teaspoon apple cider vinegar (optional but adds brightness)

    •    Fresh parsley, chopped (for garnish)

    •    Optional: 1 bay leaf or a pinch of red pepper flakes for extra flavor

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Instructions:

    1.    Sauté the aromatics:

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.

    2.    Add garlic and herbs:

Stir in the garlic, thyme, rosemary, salt, and pepper. Cook for another minute until fragrant.

    3.    Simmer:

Pour in the chicken broth. Add bay leaf if using. Bring to a boil, then reduce heat to a simmer for 10–15 minutes, until the carrots are tender.

    4.    Add noodles & chicken:

Add the egg noodles and simmer 6–8 minutes (or until noodles are tender). Stir in the shredded chicken and vinegar. Cook 2–3 more minutes to heat through.

    5.    Finish & serve:

Remove the bay leaf (if used). Taste and adjust seasoning. Ladle into bowls and top with fresh parsley.

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Tips:

    •    Use homemade chicken broth or simmer a rotisserie chicken carcass with rosemary & thyme for an extra cozy flavor.

    •    For a heartier soup, stir in a handful of spinach or kale at the end.

    •    Store leftovers in the fridge for up to 3 days. Reheat gently and add a splash of broth if needed.