Chicken Noodle Soup

★ 4.3 · Easy

This classic homemade chicken noodle soup, full of tender chicken, soft vegetables, and egg noodles in a savory broth, is the ultimate comfort food and a reliable cure for a cold day.

15 minPrep Time

35 minCook Time

50 minTotal Time

6 servingsYield

Why You'll Love This

Classic, soothing comfort food
One pot, simple pantry ingredients
Great for using up leftover cooked chicken

Ingredients

1 tablespoonolive oil
1yellow onion, diced
3carrots, sliced
3celery stalks, sliced
3 clovesgarlic, minced
8 cupschicken broth
1 lbboneless, skinless chicken breasts
2bay leaves
1 teaspoondried thyme
1 1/2 teaspoonskosher salt, plus more to taste
1/2 teaspoonblack pepper
2 cupsegg noodles, uncooked
2 tablespoonsfresh parsley, chopped

Nutrition (estimated per serving)

250Calories

22gProtein

6gFat

27gCarbs

2gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, for 6 to 7 minutes, until softened.
Add the garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth and add the chicken breasts, bay leaves, thyme, salt, and pepper.
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, until the chicken is cooked through and reaches 165F internally.
Remove the chicken breasts to a cutting board and let cool slightly, then shred into bite-sized pieces with two forks.
Discard the bay leaves. Bring the broth back up to a gentle boil over medium-high heat.
Add the egg noodles and cook for 6 to 8 minutes, or according to package directions, until tender.
Return the shredded chicken to the pot and stir to warm through, about 2 minutes.
Taste and adjust salt and pepper as needed.
Ladle into bowls, sprinkle with fresh parsley, and serve hot.

Tips

Poaching the chicken directly in the broth infuses the whole soup with flavor, so do not skip cooking the chicken this way rather than separately.
If making ahead, cook the noodles separately and add them to individual bowls before ladling in the soup, since noodles left sitting in broth will absorb liquid and turn soft.