Description
This classic homemade chicken soup features tender chicken, hearty vegetables, and egg noodles in a rich, golden broth that’s pure comfort in a bowl. Perfect for cold days, sick days, or anytime you need something warm and nourishing. This easy chicken noodle soup recipe tastes like it came straight from grandma’s kitchen.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 3–4 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1½ pounds bone-in, skin-on chicken (breasts or thighs), or 3 cups cooked chicken
- 2 cups egg noodles (or small pasta of choice)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 1 teaspoon poultry seasoning
For Serving:
- Fresh parsley for garnish
- Crackers or crusty bread
- Lemon wedges (optional but delicious)
Instructions
- Sauté the Aromatics: Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent. Add minced garlic and cook for 1 more minute until fragrant. This step builds the flavor foundation of your soup.
- Add Broth and Chicken: Pour in the chicken broth. Add bay leaves, thyme sprigs, and a pinch of salt and pepper. If using raw chicken, nestle the chicken pieces into the broth, skin-side up. Increase heat to high and bring to a boil.
- Simmer the Soup: Once boiling, reduce heat to medium-low to maintain a gentle simmer. Cover partially and cook for 30-35 minutes if using raw chicken with bones, or 20 minutes for boneless chicken. The chicken is done when it reaches 165°F internal temperature and is no longer pink inside.
- Remove and Shred Chicken: Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot and transfer to a large bowl. Let cool for 5 minutes until you can handle it safely. Remove and discard skin and bones. Use two forks to shred the chicken into bite-sized pieces. Set aside.
- Add Noodles: Remove bay leaves and thyme stems from the soup (they’ve done their job). Increase heat to bring soup back to a boil. Add egg noodles and cook according to package directions, usually 6-8 minutes, stirring occasionally to prevent sticking.
- Return Chicken: Once noodles are tender, add the shredded chicken back to the pot. If using pre-cooked or rotisserie chicken, add it now and heat through for 2-3 minutes.
- Season and Finish: Stir in fresh chopped parsley. Taste and adjust seasoning with salt and black pepper as needed—this is crucial for great flavor. Start with 1/2 teaspoon salt, taste, and add more if needed. The soup should be well-seasoned but not salty.
- Serve: Ladle hot soup into bowls and garnish with additional fresh parsley. Serve immediately with crackers or crusty bread on the side. A squeeze of fresh lemon juice right before eating adds a wonderful brightness!
Notes
- Rotisserie Chicken Shortcut: Skip steps 2-4. Add broth and vegetables, simmer 20 minutes, then add shredded rotisserie chicken and noodles in the last 10 minutes.
- Make Noodles Separately: For meal prep, cook noodles separately and add to individual servings. This prevents them from absorbing too much liquid and getting mushy in storage.
- Rich Broth Tip: For the richest flavor, use bone-in, skin-on chicken and remove the skin after cooking (it adds flavor during simmering).
- Low-Carb Option: Skip the noodles and add extra vegetables or use cauliflower florets.
- Gluten-Free: Use gluten-free noodles or rice instead of traditional egg noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups (1/8 of recipe)
- Calories: 245
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg