Homemade Chicken Noodle Soup Recipe

Introduction

Homemade chicken noodle soup is a comforting classic, perfect for chilly days or when you need a soothing meal. This recipe features tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.

Ingredients

• 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 cups cooked shredded chicken
• 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 additional for garnish)
• 8 cups low-sodium chicken broth
• 5 oz egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt, adjust to taste
• 1 tablespoon olive oil

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables soften.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Place raw chicken breasts in the pot and pour in the chicken broth. Add dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until the chicken is fully cooked.
4. Step 4: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot. If using pre-cooked chicken, add it at this stage.
5. Step 5: Add egg noodles to the simmering broth and cook uncovered for 8 to 10 minutes until noodles are tender.
6. Step 6: Stir in chopped parsley and adjust salt and pepper to taste.
7. Step 7: Remove the bay leaf before serving. Ladle soup into bowls and garnish with extra parsley.

Tips & Variations

• For a richer flavor, use homemade chicken broth or add a splash of lemon juice before serving.
• Substitute egg noodles with rice or gluten-free pasta if preferred.
• Adding a handful of spinach or kale towards the end boosts nutrition and adds color.
• Use rotisserie chicken for a quicker version with the same great taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. If storing longer, freeze the soup (without noodles) for up to 3 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, simply add pre-cooked shredded chicken when the broth is simmering before adding the noodles. This reduces cooking time and works well for quick preparation.

How do I prevent the noodles from becoming mushy?

Cook the noodles separately or add them to the soup just before serving. Avoid storing soup with noodles for extended periods, as they absorb liquid and become soft over time.

Homemade Chicken Noodle Soup Recipe

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★★★★★

4.5 from 67 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This comforting Homemade Chicken Noodle Soup features tender chicken breasts simmered in a flavorful low-sodium chicken broth with fresh vegetables, egg noodles, and herbs. Perfect for a cozy meal, it strikes a balance between hearty and healthy with wholesome ingredients and a classic preparation.

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Ingredients

Scale 1x2x3x

Protein and Broth

• 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 cups cooked shredded chicken
• 8 cups low-sodium chicken broth

Vegetables

• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced

Carbohydrates and Seasoning

• 5 oz egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt, adjust to taste
• 2 tablespoons fresh parsley, chopped (1 tablespoon in soup plus additional for garnish)

Oils

• 1 tablespoon olive oil

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables soften, releasing their natural sweetness.
2. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3. Cook Chicken and Broth: Place raw chicken breasts in the pot and pour in chicken broth. Add dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until the chicken is thoroughly cooked.
4. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup. If you are using pre-cooked chicken, add it at this point instead of cooking raw breasts.
5. Cook Noodles: Add the egg noodles to the simmering broth. Cook uncovered for 8 to 10 minutes until the noodles are tender but not mushy.
6. Add Parsley and Adjust Seasoning: Stir in the chopped parsley and taste the soup. Adjust salt and pepper as needed to enhance the flavors.
7. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with extra fresh parsley for a bright, fresh finish.

Notes

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• To save time, use pre-cooked shredded chicken and add it when you add the noodles.
• Feel free to add other herbs like rosemary or sage for flavor variations.
• To make the soup gluten-free, substitute egg noodles with gluten-free noodles or rice noodles.
• Do not overcook the noodles to keep a pleasant texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken noodle soup, homemade soup, comfort food, easy chicken soup, chicken broth soup