Go Back
–+ servings
Chicken Noodle Soup

Chicken Noodle Soup

iamwinfred
This comforting homemade chicken noodle soup features tender chicken, hearty vegetables, and perfectly cooked egg noodles in a rich, flavorful broth. It's the ultimate feel-good meal that's surprisingly easy to make from scratch and tastes infinitely better than anything from a can.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 bowls
Calories 285 kcal

Equipment

  • Large pot or Dutch oven 6-8 quart capacity
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Ingredients
  

For the Soup Base

  • 2 tablespoons olive oil 30ml
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 carrots about 1.5 cups or 180g, peeled and sliced
  • 3 celery stalks about 1 cup or 120g, sliced
  • 4 cloves garlic minced
  • 8 cups chicken broth 1.9 liters, low-sodium preferred
  • 2 cups water 475ml
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried parsley or 2 tablespoons fresh

For the Chicken and Noodles

  • 1.5 pounds boneless skinless chicken breasts 680g, or chicken thighs
  • 8 ounces egg noodles 225g, wide or extra-wide

For Seasoning

  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste

For Garnish

  • 2 tablespoons fresh parsley chopped, optional
  • lemon wedges optional, for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  • Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  • Pour in chicken broth and water. Add bay leaves, thyme, parsley, salt, and pepper, then bring to a boil.
  • Add chicken breasts to the pot. Reduce heat to medium-low and simmer for 15-20 minutes until chicken is cooked through (internal temperature 165°F/74°C).
  • Remove chicken from pot and shred with two forks. Set aside while keeping the broth at a simmer.
  • Add egg noodles to the simmering broth and cook according to package directions, usually 7-10 minutes, until tender.
  • Return shredded chicken to pot. Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed.
  • Ladle into bowls and garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.

Notes

  • Use rotisserie chicken for a quicker version - add 3-4 cups shredded meat in the last 5 minutes of cooking.
  • Chicken thighs can be substituted for breasts for more flavor and moisture.
  • For a clearer broth, skim any foam that rises to the surface while cooking.
  • Don't overcook the noodles as they'll continue to absorb liquid. Cook just until al dente.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Noodles absorb broth over time - add extra broth or water when reheating leftovers.
  • Freeze soup without noodles for up to 3 months. Add freshly cooked noodles when reheating.
  • Add a splash of heavy cream or half-and-half for a creamy version.
  • Fresh herbs like dill or tarragon make excellent additions for flavor variation.
  • For extra vegetables, try adding peas, corn, or green beans in the last 5 minutes of cooking.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 28gProtein: 25gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 780mgPotassium: 520mgFiber: 2.5gSugar: 4gVitamin A: 85IUVitamin C: 12mgCalcium: 4mgIron: 12mg
Keyword chicken soup, comfort food, easy dinner, homemade soup, sick day food
Tried this recipe?Let us know how it was!