Save to Pinterest 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.
This soup always reminds me of my childhood when my mom would make a big batch for us whenever someone was under the weather. Now, I make it for my own family every winter.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g), or 2 cups cooked shredded chicken
- Vegetables: 2 medium carrots, peeled and sliced, 2 celery stalks, sliced, 1 medium yellow onion, diced, 2 cloves garlic, minced, 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Broth & Noodles: 8 cups (2 liters) low-sodium chicken broth, 150 g (5 oz) egg noodles
- Seasonings: 1 teaspoon dried thyme, 1 bay leaf, ½ teaspoon freshly ground black pepper, 1 teaspoon salt (adjust to taste), 1 tablespoon olive oil
Instructions
- Sauté Aromatics:
- 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.
- Simmer 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. Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Save to Pinterest My kids always ask for seconds, and we enjoy sitting together around the dinner table with steamy bowls of this soup on cold evenings.
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle
Allergen Information
Contains egg. Noodles may contain gluten. Check all packaged ingredients for allergen details.
Nutritional Information
Calories: 240, Total Fat: 5 g, Carbohydrates: 26 g, Protein: 22 g per serving
Save to Pinterest Enjoy a warm bowl of homemade comfort that tastes even better the next day. Perfect for sharing with family or enjoying solo.
Answers to Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well, but shredded cooked chicken can simplify preparation.
- → Can I use different noodles?
Yes, whole wheat or gluten-free noodles can substitute egg noodles to suit dietary needs.
- → How long should I simmer the soup?
Simmer for about 20 minutes with the chicken until cooked through, then add noodles and cook an additional 8–10 minutes.
- → How do I enhance the flavor?
Add fresh lemon juice before serving or adjust seasonings like salt and pepper to taste.
- → What is the best way to store leftovers?
Refrigerate in an airtight container up to three days; add extra broth when reheating if noodles absorb liquid.