Pin It 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 remember making this chicken noodle soup on brisk autumn evenings for my family. It always filled the house with cozy aromas and was just what we needed to warm up.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g), or 2 cups cooked shredded chicken
- Vegetables: 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 extra for garnish)
- Broth & Noodles: 8 cups (2 liters) low-sodium chicken broth, 150 g (5 oz) egg noodles
- Seasonings: 1 teaspoon dried thyme, 1 bay leaf, ½ teaspoon freshly ground black pepper, 1 teaspoon salt (adjust to taste), 1 tablespoon olive oil
Instructions
- Sauté the 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.
- Simmer the Broth:
- 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 to 10 minutes until noodles are tender.
- Finish and Serve:
- Stir in chopped parsley. Adjust seasoning if needed. Remove bay leaf before serving. Ladle into bowls and garnish with extra parsley.
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One chilly weekend, my kids helped slice carrots and stir the soup. As we ladled it into bowls, everyone gathered around for a comforting and nourishing dinner together.
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle
Allergen Information
Contains egg in egg noodles, may contain gluten. Check all ingredients if allergies are a concern.
Nutritional Information
Calories: 240, Total Fat: 5 g, Carbohydrates: 26 g, Protein: 22 g per serving
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This homemade chicken noodle soup is great for meal prep and always brings comfort. Enjoy it fresh or save leftovers for a quick, nourishing meal.
Recipe Questions & Answers
- → Can I use pre-cooked chicken for this dish?
Yes, simply add shredded pre-cooked chicken after the vegetables have simmered and continue cooking with the noodles.
- → What is the best way to keep noodles from getting soggy?
Cook noodles directly in the broth just before serving and avoid overcooking. For leftovers, add extra broth when reheating.
- → Are there alternatives to egg noodles?
Whole wheat or gluten-free noodles can be used as substitutes to suit dietary needs.
- → How can I enhance the flavor of this dish?
A squeeze of fresh lemon juice before serving adds brightness, and fresh parsley enhances the aroma and color.
- → What kitchen tools are needed?
A large pot or Dutch oven, a knife, cutting board, and ladle are required to prepare and serve this dish.