Save A comforting classic, this homemade chicken noodle soup features tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth. Perfect for chilly days or when you need a soothing meal.
I first made this soup for my family after a snowy afternoon when everyone wanted something warm and comforting. It quickly became a staple in our kitchen, especially when anyone was feeling under the weather.
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Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), or 2 cups cooked shredded chicken
- Carrots: 2 medium, peeled and sliced
- Celery: 2 stalks, sliced
- Onion: 1 medium yellow, diced
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons fresh, chopped (plus extra for garnish)
- Chicken broth: 8 cups (2 liters) low-sodium
- Egg noodles: 150 g (5 oz)
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Black pepper: ½ teaspoon, freshly ground
- Salt: 1 teaspoon (adjust to taste)
- Olive oil: 1 tablespoon
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Instructions
- Sauté vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- Add garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook chicken:
- If using raw chicken breasts, add them to the pot with the vegetables. Pour in the chicken broth, add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through.
- Shred chicken:
- Remove chicken breasts and shred with two forks. Return shredded chicken to the pot. (If using pre-cooked chicken, add at this stage.)
- Cook noodles:
- Add the egg noodles and simmer, uncovered, for 8–10 minutes until noodles are tender.
- Finish soup:
- Stir in chopped parsley. Adjust seasoning if needed.
- Serve:
- Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Save This soup became a family favorite, especially on cold evenings, and everyone loves adding extra parsley or squeezing in a bit of lemon for brightness.
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Required Tools
Large pot or Dutch oven, knife and cutting board, ladle.
Allergen Information
Contains egg (in noodles) and may contain gluten. Check all packaged ingredients for allergens.
Nutritional Information (per serving)
Calories: 240, Total Fat: 5 g, Carbohydrates: 26 g, Protein: 22 g.
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Chicken noodle soup is best enjoyed fresh, but leftovers are just as delicious the next day. Warm up a bowl whenever you need a little comfort.
Recipe FAQ
- → What type of chicken works best?
Boneless, skinless chicken breasts provide tender meat, but shredded cooked chicken is a convenient alternative.
- → Can I substitute egg noodles?
Yes, whole wheat or gluten-free noodles can be used to suit dietary preferences.
- → How to enhance the broth flavor?
Sautéing the vegetables first and adding herbs like thyme and bay leaf enrich the broth's depth and aroma.
- → What is the best way to store leftovers?
Refrigerate leftovers for up to 3 days and add extra broth when reheating to maintain consistency.
- → Can I add fresh lemon juice?
Yes, a squeeze of fresh lemon juice before serving brightens the flavors with a zesty note.
