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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Warm up with a bowl of Classic Chicken Noodle Soup. This easy homemade recipe is packed with flavor and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth low-sodium preferred
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound boneless, skinless chicken breasts
  • to taste salt and pepper
  • 2 cups egg noodles
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Sharp knife and cutting board
  • Tongs or forks for shredding chicken

Method
 

  1. Heat olive oil in a large pot over medium heat and add onions, carrots, and celery; stir until softened.
  2. Add minced garlic and cook for another minute.
  3. Pour in chicken broth, add bay leaves and thyme; bring to a gentle simmer.
  4. Season lightly with salt and pepper; nestle chicken breasts into the pot and cover.
  5. Let chicken poach gently for about 20 minutes, ensuring it is fully submerged.
  6. Remove chicken from pot after cooking and set aside to cool slightly.
  7. Continue to simmer broth to develop flavor while chicken cools.
  8. Shred the chicken using two forks into bite-sized pieces.
  9. Add egg noodles to the simmering broth and cook according to package instructions.
  10. Return shredded chicken to the pot and stir everything together.
  11. Finish with a sprinkle of fresh parsley before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For richer flavor, try roasting the chicken bones and veggies before making the broth. Adding a splash of lemon juice at the end brightens the dish beautifully. Store leftovers in airtight containers in the fridge for up to 4 days, or freeze portions for up to 3 months. Just remember to thaw the soup before reheating!
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