Save 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.
I first made this soup when my family asked for something cozy on a rainy weekend. After simmering everything together, the aroma brought everyone to the kitchen before it was even finished!
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), or 2 cups cooked shredded chicken
- Carrots: 2 medium, peeled and sliced
- Celery: 2 stalks, sliced
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tablespoons, chopped (plus extra for garnish)
- Low-sodium chicken broth: 8 cups (2 liters)
- Egg noodles: 150 g (5 oz)
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Freshly ground black pepper: ½ teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Olive oil: 1 tablespoon
Instructions
- Cook the vegetables:
- 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.
- Cook 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.)
- Add noodles:
- Add the egg noodles and simmer, uncovered, for 8–10 minutes until noodles are tender.
- Season and finish:
- Stir in chopped parsley. Adjust seasoning if needed.
- Remove bay leaf and serve:
- Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Save One of our favorite traditions is making this soup together on Sundays, laughing in the kitchen while chopping vegetables before settling down to share a big bowl at the table.
Serving Suggestions
This soup pairs beautifully with crusty bread or a fresh green salad for a complete meal that everyone will love.
Allergen and Diet Information
This recipe contains egg (in egg noodles) and may contain gluten. For those with allergies or dietary needs, substitute with gluten-free or egg-free noodles.
Nutrition
Each serving provides about 240 calories, 5 g total fat, 26 g carbohydrates, and 22 g protein.
Save Enjoy a bowl of this wholesome soup anytime you need a little warmth and comfort. It's sure to become a family favorite!
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal for tenderness and easy shredding, but cooked shredded chicken can also be used.
- → Can I substitute egg noodles with other types?
Yes, whole wheat or gluten-free noodles work well as alternatives to suit dietary preferences.
- → How can I enhance the flavor before serving?
A squeeze of fresh lemon juice added just before serving brightens the flavors and adds a pleasant tang.
- → What is the best way to store leftovers?
Store leftovers in the refrigerator for up to three days. When reheating, add extra broth to compensate for absorbed liquid.
- → Which seasonings give the broth its flavor?
Dried thyme, bay leaf, salt, and freshly ground black pepper combine to create a warmly spiced broth that complements the ingredients.