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Classic Chicken Noodle Soup

A comforting bowl of Chicken noodle soup with chicken, noodles, carrots, and herbs.
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A comforting and easy homemade chicken noodle soup recipe, perfect for sick days or cozy weeknights. This recipe uses simple ingredients and straightforward steps to create a flavorful, soul-satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 6 ounces egg noodles
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Return the chicken to the pot. Add dried parsley, thyme, salt, and pepper. Reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through.
  6. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  7. Add egg noodles to the pot and cook according to package directions, usually 8-10 minutes, until tender.
  8. Taste and adjust seasoning if needed.
  9. Ladle soup into bowls and garnish with fresh parsley.

Notes

  • For quicker prep, use pre-chopped mirepoix (onion, carrot, celery mix).
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
  • You can also make this soup in an Instant Pot. Sauté vegetables, add broth and chicken, and cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release. Remove chicken, shred, return to pot, and add noodles, cooking on sauté for 5-7 minutes.

Nutrition

Find it online: https://www.purecookingjoy.com/chicken-noodle-soup-recipe/

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