Chicken Noodle Soup

This homemade chicken noodle soup is the ultimate comfort food—warm, hearty, and full of flavor. Tender chicken, hearty vegetables, and savory broth come together in a satisfying, soul-soothing bowl of goodness. With the addition of egg noodles and fragrant herbs, this soup is perfect for chilly days or whenever you need a little extra comfort.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 8 cups chicken broth
• 2 cups water
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 2 cups egg noodles

Directions

1. Prepare the chicken: If using chicken breasts, cut them into small pieces. If using thighs, you can leave them whole or cut them into smaller pieces.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, until browned on both sides. Remove the chicken and set it aside.
3. In the same skillet, add diced onion, minced garlic, sliced carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften.
4. Pour in the chicken broth and water. Add bay leaf, thyme, parsley, salt, and pepper. Stir everything together.
5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to blend.
6. While the soup simmers, cook the egg noodles according to the package instructions. Drain and set aside.
7. After 20 minutes, return the cooked chicken to the pot and simmer for an additional 10 minutes, until the chicken is cooked through and tender.
8. Remove the bay leaf and discard. Add the cooked egg noodles to the pot and stir to combine.
9. Taste and adjust seasoning with salt and pepper, if needed.
10. Serve the soup hot, and enjoy!

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: ~300 kcal | Servings: 6

Tips

• For extra flavor, you can cook the chicken in a bit of butter or olive oil instead of plain oil.
• If you prefer a thicker soup, you can mash a few of the vegetables with a fork before adding the noodles.

FAQ

Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge for up to 3 days. Just reheat and add more broth if needed.

Can I freeze Chicken Noodle Soup?
Yes, it freezes well! Just leave the noodles out if freezing, and add them when reheating. Store in an airtight container for up to 3 months.

Can I use frozen vegetables?
Absolutely! Frozen carrots, celery, and onions work great in this recipe.

Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a great shortcut—add it in after simmering the vegetables for a quicker version of the soup.