Preparation Information
– Prep time: 15 minutes
– Cook time: 35–40 minutes
– Total time: 50–55 minutes
– Servings: 6
– Difficulty: Easy
– Cooking method: Stovetop
Ingredients
For the Soup
– 2 tablespoons olive oil or butter
– 1 lb (450 g) boneless, skinless chicken breasts or thighs
– 1 medium yellow onion, finely chopped
– 3 medium carrots, peeled and sliced
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 8 cups chicken broth
– 2 cups wide egg noodles
– 1 teaspoon dried parsley
– 1 teaspoon dried thyme
– ½ teaspoon dried oregano
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
– 1 bay leaf
– 1 tablespoon fresh lemon juice (optional)
For Garnishing
– 2 tablespoons fresh parsley, chopped
– A little freshly ground black pepper
– Extra lemon juice, if desired
Step-by-Step Instructions
Step 1: Prepare the Vegetables
1. Peel and wash the carrots.
2. Slice the carrots into medium-sized rounds.
3. Chop the celery into small pieces.
4. Finely chop the onion.
5. Mince the garlic cloves.
6. Wash and chop the fresh parsley.
Keep the vegetables similar in size so they cook evenly.
Step 2: Sauté the Vegetables
1. Place a large soup pot or Dutch oven over medium heat.
2. Add olive oil or butter.
3. Add the chopped onion, carrots, and celery.
4. Cook for approximately 5–7 minutes, stirring occasionally.
5. Add the minced garlic.
6. Cook for another 30–60 seconds until fragrant.
This step develops a wonderful flavor base for the soup.
Step 3: Add the Chicken
1. Place the chicken breasts or thighs into the pot.
2. Pour in the chicken broth.
3. Add dried parsley, thyme, oregano, black pepper, salt, and bay leaf.
4. Stir gently to distribute the seasonings.
5. Bring the mixture to a gentle boil.
Step 4: Cook the Chicken
1. Reduce the heat to medium-low.
2. Cover the pot partially.
3. Simmer for approximately 15–20 minutes, depending on the thickness of the chicken.
4. Check that the chicken reaches an internal temperature of 165°F (74°C).
5. Carefully remove the cooked chicken and place it on a cutting board.
Step 5: Shred the Chicken
1. Allow the chicken to rest for a few minutes.
2. Use two forks to shred it into bite-sized pieces.
3. Remove any large pieces of fat or cartilage.
4. Set the shredded chicken aside.
Step 6: Cook the Egg Noodles
1. Bring the soup broth back to a gentle boil.
2. Add the wide egg noodles.
3. Stir gently to prevent the noodles from sticking together.
4. Cook according to the package instructions, usually 6–9 minutes.
5. Check that the noodles are tender but not mushy.
Tip: If you plan to store leftovers, cook the noodles separately and add them to individual servings. This prevents them from absorbing too much broth.
Step 7: Add the Chicken Back
1. Return the shredded chicken to the soup pot.
2. Stir everything together.
3. Simmer for another 2–3 minutes.
4. Remove the bay leaf.
5. Taste the broth and adjust salt and pepper.
Step 8: Add the Final Touches
1. Turn off the heat.
2. Add fresh lemon juice if desired.
3. Sprinkle freshly chopped parsley over the soup.
4. Add a little extra black pepper.
5. Stir gently.
Allow the soup to rest for 2 minutes before serving.
Helpful Tips for Perfect Chicken Noodle Soup
– Use chicken thighs for extra juicy and tender meat.
– Homemade chicken broth gives the soup a deeper flavor.
– Do not overcook the egg noodles.
– Add fresh parsley just before serving for the best flavor.
– A squeeze of lemon brightens the broth.
– For a richer soup, add ¼ cup heavy cream.
– Add extra broth when reheating because noodles absorb liquid.
– For more vegetables, add peas, corn, or spinach.
Nutritional Information
Estimated per serving, based on 6 servings.
Nutrient Amount
Calories 285 kcal
Protein 25 g
Carbohydrates 29 g
Total Fat 7 g
Saturated Fat 2 g
Fiber 3 g
Sugar 5 g
Sodium 720 mg
Cholesterol 65 mg
Nut Information (Q/S)
No Nuts Added
Nut type Quantity
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Pecans 0 g
Peanuts 0 g
Pistachios 0 g
Hazelnuts 0 g
Brazil nuts 0 g
Nut information: This recipe contains no intentionally added nuts.
Allergen information:
– Contains wheat/gluten from traditional egg noodles.
– Egg noodles may contain eggs.
– Check packaged broth and noodles for allergen warnings and possible cross-contamination.
Serving Suggestions
Serve this homemade chicken noodle soup with:
1. Warm garlic bread.
2. Toasted sourdough bread.
3. Buttery dinner rolls.
4. Fresh garden salad.
5. Grilled cheese sandwiches.
6. Crackers or breadsticks.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze the soup without noodles for up to 3 months for the best texture.
– Reheating: Warm gently on the stovetop over medium-low heat.
– Meal preparation: Store cooked noodles separately from the broth and chicken.
Final Result
Enjoy a delicious bowl of homemade chicken noodle soup filled with tender shredded chicken, soft egg noodles, sweet carrots, celery, and aromatic herbs.
The flavorful golden broth makes every spoonful warm, satisfying, and comforting.
A timeless homemade family favorite that’s simple, hearty, and absolutely delicious!