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 have made this chicken noodle soup for my family whenever someone feels under the weather or when we crave a bit of comfort. The warmth and aroma always make the kitchen feel cozy and inviting.
Ingredients
- Boneless skinless chicken breasts: About 400 g, or use 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)
- Chicken broth: 8 cups (2 liters) low-sodium
- 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
- 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.
- Cook Chicken & Simmer:
- 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 soup has brought our family together on quiet Sundays and busy weeknights alike. Sharing it always feels like a warm hug around the table.
Serving Suggestions
Serve the soup hot, topped with fresh parsley. It pairs perfectly with a slice of crusty bread or crackers for a complete meal.
Storage and Reheating
Store cooled soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop, adding more broth if needed.
Recipe Variations
Swap the egg noodles for gluten-free or whole-wheat noodles. Add a squeeze of fresh lemon juice for extra brightness, or toss in a handful of spinach for more greens.
Pin This homemade chicken noodle soup is a classic you'll love. Enjoy every comforting spoonful with your loved ones!
Recipe Questions
- → Can I use pre-cooked chicken instead of raw chicken breasts?
Yes, shredded pre-cooked chicken can be added after the vegetables are sautéed, reducing cooking time while maintaining flavor.
- → What noodles work best for this dish?
Traditional egg noodles are ideal for absorbing the broth, but whole wheat or gluten-free noodles can be used as alternatives.
- → How do I prevent the noodles from becoming mushy when reheating leftovers?
Store noodles separately or add extra broth when reheating to keep them tender without becoming overly soft.
- → What herbs enhance the flavor of this dish?
Dried thyme and fresh parsley are used for earthy and fresh notes, complemented by a bay leaf during simmering.
- → Is this dish suitable for a dairy-free diet?
Yes, this preparation contains no dairy ingredients, making it suitable for those avoiding dairy.