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Homemade Chicken Noodle Soup

A cozy chicken noodle soup with tender chicken, vegetables, egg noodles, and herbs in a rich golden broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces wide egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 lemon for juice

Equipment

  • Large pot or Dutch oven
  • Two forks (for shredding the chicken)
  • Sharp knife and cutting board
  • Ladle

Method
 

  1. Step 1: Soften the onion, carrots, and celery in the butter for 6 to 8 minutes.
  2. Step 2: Add the garlic for 1 minute.
  3. Step 3: Add the broth, chicken, and seasonings and bring to a gentle simmer.
  4. Step 4: Cook the chicken 15 to 20 minutes until 165°F, then shred.
  5. Step 5: Add the noodles and cook 6 to 8 minutes until tender.
  6. Tip: Cook separately for make-ahead soup.
  7. Step 6: Return the chicken, discard the bay leaves, and finish with parsley and lemon.

Notes

Calories are an estimate per serving.
Freeze the soup without noodles for the best texture.