Description
Warm up with a comforting bowl of Homemade Chicken Noodle Soup, a classic recipe that’s easy to make and perfect for any time of year. This soul-soothing soup is packed with tender chicken, hearty veggies, and flavorful broth, making it a family favorite.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 6 ounces egg noodles (about 3 cups)
- 1 tablespoon lemon juice (optional)
- Fresh chopped parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add ingredients: Stir in garlic, pour in chicken broth, add shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Simmer for 10–15 minutes.
- Cook noodles: Add egg noodles and cook for 8–10 minutes until tender. Remove bay leaf.
- Finish and serve: Stir in lemon juice, adjust seasoning, and serve hot garnished with fresh parsley.
Notes
- Use uncooked chicken breasts or thighs if preferred—just simmer in the broth for 20–25 minutes, then shred and return to the soup.
- Leftovers can be stored in the fridge for up to 4 days. For longer storage, cook noodles separately and add just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
