Description
This Classic Chicken Noodle Soup recipe is a comforting and hearty dish perfect for chilly days or when you need a soothing meal. Made with tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful homemade broth, it’s an easy-to-make, timeless classic that warms both body and soul.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
Broth & Seasonings
- 6 cups chicken broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Chicken & Noodles
- 2 bone-in chicken breasts
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large Dutch oven or soup pot over medium heat. Add diced onion, celery, and carrots, and cook for about 5 minutes until the vegetables soften. Stir in minced garlic and sauté for an additional 1 minute until fragrant.
- Build the Flavorful Broth: Pour in the chicken broth and add thyme sprigs and bay leaves. Place the bone-in chicken breasts into the pot. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Partially cover with a lid and cook for 25 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the soup pot. Season the soup with salt and pepper to taste.
- Cook the Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, about 6 to 8 minutes, until tender.
- Finish and Serve: Remove the soup pot from heat. Discard the bay leaves and thyme sprigs. Garnish with freshly chopped parsley and serve hot with optional lemon wedges for a bright finish. Enjoy your warm, comforting chicken noodle soup!
Notes
- Bone-in chicken breasts add more flavor, but boneless can be substituted if preferred.
- For a heartier soup, add diced potatoes or parsnips with the vegetables.
- Use fresh thyme if available for a more aromatic broth.
- To make this recipe gluten-free, substitute egg noodles with gluten-free pasta.
- Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 3 months.
- Lemon wedges add a nice brightness but can be omitted if desired.
