Go Back
Chicken Noodle soup

Chicken Noodle Soup

Classic chicken noodle soup with tender chicken, hearty vegetables, and egg noodles in a cozy, flavorful broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil (or butter)
  • 1 mdium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, grated or minced
  • 8 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 tsp fine sea salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 ounces egg noodles
  • 2 tbsp chopped parsley or dill
  • 1 to 2 tbsp lemon juice (optional)
Optional add ins
  • peas, spinach, or red pepper flakes

Method
 

  1. Sauté the veggies. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6 to 8 minutes until softened.
  2. Add garlic. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Simmer the chicken. Add broth, salt, pepper, thyme, and bay leaf. Add chicken. Bring to a gentle simmer, then reduce heat to low and cook 12 to 15 minutes, until chicken is cooked through.
  4. Shred. Remove chicken to a plate and shred or chop. Return it to the pot.
  5. Cook the noodles. Bring soup back to a simmer. Add egg noodles and cook 6 to 8 minutes (or according to package) until tender.
  6. Finish. Turn off heat. Stir in herbs and lemon juice if using. Taste and adjust salt and pepper.
  7. Serve. Serve hot, with extra herbs on top if you want.

Notes

  • If you plan on leftovers, cook noodles separately and add to each bowl so they don’t soak up all the broth.
  • Thighs stay extra juicy and add richer flavor.
  • Lemon at the end makes the whole pot taste brighter.