Description
There’s nothing quite like a steaming bowl of hearty chicken noodle soup to warm you up from the inside out. Perfect for chilly days, cozy family dinners, or whenever you’re in need of a comforting meal, this recipe combines tender chicken, flavorful broth, fresh vegetables, and soft egg noodles. It’s a wholesome, filling dish that not only satisfies your appetite but also soothes the soul.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 medium carrots, sliced into rounds
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2 celery stalks, chopped
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1 bay leaf
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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8 cups low-sodium chicken broth
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2 boneless, skinless chicken breasts (or thighs for richer flavor)
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Salt and black pepper, to taste
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8 ounces egg noodles (wide or medium)
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1 tablespoon fresh parsley, chopped
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Juice of half a lemon (optional)
Instructions
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Heat olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened, then stir in the garlic and cook for another minute until fragrant.
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Pour in the chicken broth. Add the bay leaf, thyme, salt, and pepper. Stir well and bring to a gentle simmer, allowing the flavors to meld.
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Place the chicken breasts (or thighs) into the simmering broth. Reduce heat slightly and cook for about 20 minutes, or until fully cooked through. Remove the chicken, let it rest, then shred into bite-sized pieces.
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Add the egg noodles directly to the pot and cook according to package instructions, usually 7–9 minutes, until tender but not mushy. Stir occasionally to prevent sticking.
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Return the shredded chicken to the pot and stir in the parsley. Taste and adjust seasoning with more salt and pepper if needed. For brightness, add a squeeze of lemon juice before serving.
Notes
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For a richer broth, use bone-in chicken or simmer with a whole chicken.
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If freezing, prepare the soup without noodles; add freshly cooked noodles when reheating.
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Customize with extra vegetables like peas, spinach, or corn for added nutrition.
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For a gluten-free version, swap egg noodles with gluten-free pasta or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes