Chicken Noodle Soup
Introduction
A classic, comforting bowl of homemade chicken noodle soup — bright, soothing, and easy to make. This recipe makes about 4 servings.
Cook: 35–40 minutes
Total: 50–55 minutes
Approx: 250 kcal per serving (about 1.5–2 cups), depends on noodle portion and whether you use skinless chicken breast or thigh.
1 lb (450 g) boneless skinless chicken (breast or thigh)
8 cups (2 L) low-sodium chicken broth
2 tablespoons olive oil or butter
1 medium onion, diced
2–3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme (or 1½ tsp fresh)
Salt and black pepper to taste
2 cups egg noodles (or pasta of choice)
2 tablespoons chopped fresh parsley (optional)
Juice of ½ lemon (optional, brightens flavors
Time
Prep: 15 minutesCook: 35–40 minutes
Total: 50–55 minutes
Calories
Approx: 250 kcal per serving (about 1.5–2 cups), depends on noodle portion and whether you use skinless chicken breast or thigh.
Ingredients
1 lb (450 g) boneless skinless chicken (breast or thigh)
8 cups (2 L) low-sodium chicken broth
2 tablespoons olive oil or butter
1 medium onion, diced
2–3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme (or 1½ tsp fresh)
Salt and black pepper to taste
2 cups egg noodles (or pasta of choice)
2 tablespoons chopped fresh parsley (optional)
Juice of ½ lemon (optional, brightens flavors
Step-by-Step Method
1. Sear the chicken (optional for flavor): Heat oil in a large pot over medium heat. Season chicken lightly with salt & pepper. Sear 2 minutes per side until lightly golden. Remove and set aside.
2. Saute aromatics: In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Add broth & herbs: Pour in chicken broth, add bay leaf and thyme. Return chicken to pot. Bring to a simmer.
4. Simmer: Reduce heat and simmer gently 20–25 minutes, until chicken is cooked through and vegetables are tender.
5. Shred chicken: Remove chicken to a cutting board, shred with two forks, discard any excess liquid/fat if desired, and return shredded chicken to the pot.
6. Cook noodles: Add egg noodles and simmer 6–8 minutes (or according to package instructions) until tender.
7. Finish & season: Remove bay leaf. Stir in parsley and lemon juice if using. Taste and adjust salt & pepper. Serve hot.
Helpful Tips
Use homemade or good quality low-sodium broth — it’s the flavor base.If you prefer richer soup, use some chicken thighs or add 1 tablespoon butter at the end.
For clearer broth, poach whole chicken in broth, remove, shred, then strain broth before adding vegetables.
Don’t overcook noodles if you plan to store leftovers — cook noodles separately and add to reheated soup to avoid mushiness.
Freeze without noodles; add fresh noodles when reheating.
Add a handful of baby spinach or kale at the end for extra greens.
Thank you for trying this Chicken Noodle Soup recipe. I hope it warms your heart and brightens your day. Share it with loved ones, savor each spoonful, and come back for more cozy, simple recipes — and enjoy!
