Description
This comforting chicken noodle soup features tender shredded chicken, fresh vegetables, and soft egg noodles simmered in a rich golden broth. It’s the perfect homemade classic for cold days and cozy family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 boneless skinless chicken breasts (500 g)
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 ½ cups egg noodles
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery.
- Add garlic and cook for one minute.
- Add chicken, broth, thyme, bay leaf, salt, and pepper.
- Simmer for 20 minutes until chicken cooks through.
- Remove chicken and shred with two forks.
- Return shredded chicken to the pot.
- Add egg noodles and cook 8–10 minutes.
- Remove bay leaf, add parsley and lemon juice.
- Serve warm.
Notes
Cook noodles separately if preparing ahead to prevent them from becoming too soft. Store in refrigerator up to 4 days. Freeze without noodles for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg