A cozy bowl of tender chicken, hearty noodles, and slow-simmered vegetables — just like Mama used to make when you needed a little extra comfort and love.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6–8 bowls
Ingredients
For the Soup
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 large carrots, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp turmeric (optional for color & warmth)
- Salt & pepper to taste
For the Noodles
- 8 oz wide egg noodles or homestyle noodles
Optional Add-Ins
- Fresh parsley for garnish
- A squeeze of lemon for brightness
- A dash of hot sauce (Southern-style)
Directions
1. Sauté the Vegetables
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add onion, celery, and carrots.
- Sauté for 5–7 minutes until vegetables soften.
- Add garlic and cook another minute until fragrant.
2. Build the Broth
- Pour in chicken broth.
- Add bay leaves, thyme, parsley, turmeric, salt, and pepper.
- Bring to a gentle boil.
3. Add Chicken & Simmer
- Stir in shredded chicken.
- Reduce heat to medium-low.
- Cover and simmer for 15 minutes to deepen the flavor.
4. Cook the Noodles
- Add egg noodles directly to the soup.
- Cook for 8–10 minutes, stirring occasionally until noodles are tender.
5. Adjust & Serve
- Taste and adjust seasoning (add more salt, pepper, or herbs if needed).
- Remove bay leaves.
- Ladle soup into bowls, garnish with fresh parsley, and add a squeeze of lemon if desired.
Notes from Mama Clara’s Kitchen
“This soup is the kind of warm hug you need on a chilly day, when your spirit calls for something cozy, healing, and made with love.”
