Description
Homemade Chicken Noodle Soup is a cozy, comforting classic made with tender chicken, hearty vegetables, and flavorful broth. Perfect for cold days or when you’re feeling under the weather, this easy recipe brings warmth in every spoonful.
Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth or stock
- 1 bay leaf
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 6 oz egg noodles or wide noodles
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add chopped onions, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add chicken, broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes, or until chicken is fully cooked.
- Remove chicken, shred with two forks, then return to the pot.
- Add egg noodles and simmer uncovered for 6–8 minutes until noodles are tender.
- Season with salt and black pepper to taste. Remove bay leaf.
- Garnish with fresh parsley and serve hot.
Notes
Use rotisserie chicken for a quick shortcut—add it after vegetables are tender.For a richer broth, add bouillon or cook with bone-in chicken.Leave out noodles if freezing and add freshly cooked noodles later.Try lemon juice or red pepper flakes for a flavorful twist.Use gluten-free noodles and broth for a gluten-free version.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 290
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
