Description
This Homemade Chicken Noodle Soup is the ultimate comfort food made with tender shredded chicken, fresh vegetables, flavorful broth, and soft egg noodles. It’s warm, nourishing, and perfect for cold days, family dinners, or whenever you need a cozy homemade meal that feels like a hug in a bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 boneless, skinless chicken breasts (about 1 lb / 500g)
- 8 cups (2 liters) chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 2 cups (150g) egg noodles
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Place chicken breasts into the pot and pour in chicken broth.
- Add thyme, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Add egg noodles and cook for 8–10 minutes until tender.
- Stir in fresh parsley and lemon juice if using.
- Taste and adjust seasoning before serving warm.
Notes
For best texture, cook noodles separately if you plan to store leftovers. Freeze the soup without noodles for up to 3 months. Add extra broth when reheating if the soup thickens. You can substitute chicken thighs for deeper flavor.
- 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: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg