Pin 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 on a cold winter evening for my family, and its warm broth and wholesome ingredients quickly made it a staple in our kitchen. It always brings comfort whenever we need a simple, nourishing meal.
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 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.
- Add Chicken & Broth:
- 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.
- Finish Soup:
- Stir in chopped parsley. Adjust seasoning if needed.
- Serve:
- Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Pin This chicken noodle soup is a favorite for lazy Sunday evenings with family gathered around the table, laughing and enjoying big steaming bowls together.
Required Tools
Use a large pot or Dutch oven, knife and cutting board, and a ladle for serving.
Allergen Information
Egg is present in the egg noodles. Noodles may contain gluten. Always check packaged ingredients if you have allergies.
Nutritional Information
Each serving contains about 240 calories, 5 g total fat, 26 g carbohydrates, and 22 g protein.
Pin This soup is best served hot with a sprinkle of fresh parsley. Make extra broth if you plan to store leftovers.
Recipe Q&A
- → What type of chicken works best for this soup?
Boneless, skinless chicken breasts are ideal as they shred easily and cook evenly in the broth. Pre-cooked shredded chicken can also be used for convenience.
- → Can I substitute egg noodles with other types?
Yes, whole wheat or gluten-free noodles can replace egg noodles without affecting the overall texture significantly.
- → How do I enhance the flavor of the broth?
Adding fresh lemon juice before serving brightens the broth and balances the savory notes of thyme and garlic.
- → How long can leftovers be stored safely?
Store leftovers in the refrigerator for up to three days. Note that noodles may absorb broth during storage, so add extra broth when reheating.
- → What kitchen tools are recommended for preparation?
A large pot or Dutch oven for simmering, a knife and cutting board for chopping, and a ladle for serving are essential.