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 homemade chicken noodle soup for my family on a cool evening, and it quickly became a staple at our table. The rich broth and fresh vegetables always bring everyone together for comfort.
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
- Prepare 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.)
- Cook Noodles:
- Add the egg noodles and simmer, uncovered, for 8–10 minutes until noodles are tender.
- Add Parsley & Finish:
- Stir in chopped parsley. Adjust seasoning if needed. Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Save My kids love this soup after sports practice, and it's a comforting meal that warms up the whole family. Sharing it with loved ones always makes dinner special.
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle
Allergen Information
Contains egg (in noodles) and may contain gluten. Always check ingredient packaging for sensitivities.
Nutritional Information
Calories: 240, Total Fat: 5 g, Carbohydrates: 26 g, Protein: 22 g per serving
Save This chicken noodle soup is perfect for cozy nights in and makes delicious leftovers. Try garnishing with extra fresh parsley for a vibrant finish.
Recipe Guide
- → Can I use pre-cooked chicken instead of raw chicken breasts?
Yes, simply add shredded pre-cooked chicken after the vegetables have simmered, then add noodles and continue cooking until tender.
- → What noodles work best in this dish?
Egg noodles are traditional, but you can substitute whole wheat or gluten-free noodles based on preference or dietary needs.
- → How do I prevent the noodles from absorbing too much broth when reheating?
Add extra broth or water when reheating leftovers to maintain the soup’s consistency and keep noodles tender.
- → Can I add fresh herbs instead of dried thyme?
Yes, fresh thyme can be added towards the end of cooking for a brighter flavor, adjusting quantity to taste.
- → Is this dish suitable for dairy-free diets?
Yes, this dish contains no dairy, making it suitable for those avoiding dairy products.