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 for my family on a rainy afternoon and we all appreciated how the aromatics filled the kitchen.
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.
- Simmer Soup & 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 & Return:
- 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.
- Serve:
- Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
Save Sharing this soup always brings my family together around the table, especially when someone needs comfort or is feeling under the weather.
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle
Allergen Information
Egg noodles contain egg and may contain gluten. Always check packaged ingredients for allergens if sensitivity is a concern.
Nutritional Information (per serving)
Calories: 240, Total Fat: 5 g, Carbohydrates: 26 g, Protein: 22 g
Save This soup is the ultimate comfort food and tastes even better the next day. Enjoy with a slice of crusty bread for a complete meal.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well, but shredded cooked chicken can also be used for convenience.
- → Can I substitute the noodles?
Yes, whole wheat or gluten-free noodles can be used as alternatives to egg noodles based on preference or dietary needs.
- → How do I add more flavor to the broth?
Adding a squeeze of fresh lemon juice before serving enhances the broth’s brightness and depth.
- → What vegetables are included in this dish?
Carrots, celery, yellow onion, garlic, and parsley create a flavorful and hearty vegetable base.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, and cooking requires approximately 40 minutes, totaling around 55 minutes.