Description
A warm and comforting homemade chicken noodle soup perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- 1.5 pounds boneless skinless chicken breasts or thighs
- 10 cups low-sodium chicken broth
- Salt and black pepper, to taste
- 3 cups wide egg noodles
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon (optional)
- 1 teaspoon Italian seasoning (optional)
- Red pepper flakes (optional)
- Fresh dill or extra thyme for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic, thyme, and bay leaves; cook 1–2 minutes more.
- Nestle chicken into the pot and pour in the chicken broth.
- Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes.
- Remove chicken from the pot, shred with two forks, and return to soup.
- Add egg noodles and cook until tender, about 6–8 minutes.
- Stir in parsley and lemon juice (if using), taste, and adjust seasoning.
- Remove bay leaves and serve hot, garnished with extra herbs if desired.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust vegetables according to preference.
- You can make this soup a day in advance; it tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg