Description
This Simple Chicken Noodle Soup is a classic homemade comfort food made with tender shredded chicken, fresh vegetables, savory herbs, and soft egg noodles simmered in a rich, nourishing broth.
Ingredients
Scale
- 1 whole chicken (1.5 kg / 3 pounds) or 4 bone-in chicken thighs
- 8 cups (2 liters) water
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (150g) egg noodles
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery for 5 minutes.
- Add garlic and cook for 1 minute.
- Add chicken, water, bay leaf, thyme, salt, and pepper.
- Bring to a gentle boil, then simmer 35–45 minutes.
- Remove chicken, shred meat, and discard bones and skin.
- Return shredded chicken to the pot.
- Add egg noodles and cook 6–8 minutes until tender.
- Remove bay leaf, stir in parsley and lemon juice.
- Taste, adjust seasoning, and serve warm.
Notes
For best results, cook noodles separately if storing leftovers. Use bone-in chicken for deeper flavor. Freeze soup without noodles for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg