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Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup Recipe
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5.3 from 22 reviews

A comforting, homemade chicken noodle soup packed with tender chicken, hearty vegetables, and wide egg noodles simmered in a flavorful broth. Perfect for cozy days or when you need a nourishing meal.

Ingredients

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Italian seasoning (optional)
  • Red pepper flakes (optional)
  • Fresh dill or extra thyme for garnish (optional)

Protein

  • 1.5 pounds boneless skinless chicken breasts or thighs

Liquids

  • 2 tablespoons olive oil
  • 10 cups low-sodium chicken broth
  • Juice of ½ lemon (optional)

Others

  • 3 cups wide egg noodles
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil: Warm 2 tablespoons of olive oil in a large Dutch oven over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add diced onion, sliced carrots, and diced celery to the pot. Cook for 5 to 7 minutes until the vegetables soften, stirring occasionally to prevent burning.
  3. Add aromatics: Stir in the minced garlic, fresh thyme (or dried thyme), and bay leaves. Cook for an additional 1 to 2 minutes to release their fragrant flavors.
  4. Add chicken and broth: Nestle the boneless skinless chicken breasts or thighs into the pot and pour in 10 cups of low-sodium chicken broth.
  5. Season and simmer: Season the soup with salt and black pepper to taste. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes until the chicken is thoroughly cooked.
  6. Shred chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  7. Cook noodles: Add 3 cups of wide egg noodles to the soup and continue cooking for 6 to 8 minutes until the noodles are tender but not mushy.
  8. Finish soup: Stir in the chopped fresh parsley and optional lemon juice for brightness. Taste the soup and adjust seasoning with salt and pepper if necessary.
  9. Serve: Remove the bay leaves from the soup. Serve hot, garnished with optional fresh dill or extra thyme, and sprinkle red pepper flakes if desired for added heat.

Notes

  • Cook noodles separately if storing soup for later to prevent them from getting soggy.
  • Add a squeeze of lemon juice at the end for brightness and flavor lift.
  • Using bone-in chicken adds extra richness to the broth.

Nutrition

Find it online: https://flavorspath.com/homemade-chicken-noodle-soup-recipe/