Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 6 cups chicken broth; 2 cups egg noodles; 2 carrots, sliced; 2 celery stalks, sliced; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons chopped fresh parsley (optional)

Hey y’all! There’s nothing quite as comforting as a big bowl of homemade Chicken Noodle Soup on a chilly day. Whether you’re feeling under the weather, craving a cozy weeknight meal, or just want to warm up your soul, this soup is the ultimate answer. With tender Chicken, hearty noodles, and a flavorful broth, it’s a timeless recipe your family will love. Let’s get cooking!

Why You’ll Love This Chicken Noodle Soup

Simple ingredients: Made with everyday staples you probably already have.
Quick and easy: Ready in under an hour, perfect for busy nights.
Nourishing and comforting: The perfect pick-me-up when you need a hug in a bowl.
Family-friendly: Loved by both kids and adults alike.
Great for meal prep: Stores beautifully and gets even tastier the next day!

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
2 tablespoons olive oil
2 cups carrots, diced (about 3 large carrots)
1 1/2 cups celery, sliced (about 3 stalks)
1 medium yellow onion, diced
3 cloves garlic, minced
10 cups low-sodium chicken broth
2 teaspoons dried thyme
1 teaspoon dried parsley
1 bay leaf
2 cups wide egg noodles (uncooked)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1: Sear the Chicken

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken breasts with a pinch of salt and pepper. Add chicken to the pot and sear both sides, about 3-4 minutes per side, until golden (they don’t need to be cooked through). Remove chicken and set aside.

Step 2: Sauté the Vegetables

Add diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally, until vegetables are softened and onions are translucent. Stir in the minced garlic and cook for 1 minute.

Step 3: Simmer the Soup

Pour in chicken broth, dried thyme, dried parsley, and add the bay leaf. Return chicken breasts to the pot. Bring to a gentle boil, reduce heat, cover, and simmer for 18-20 minutes (or until the chicken is just cooked through).

Step 4: Shred the Chicken

Remove chicken breasts and let them rest for a couple of minutes, then shred them using two forks. Discard bay leaf from the soup.

Step 5: Add Noodles and Finish

Add egg noodles to the pot and simmer, uncovered, for 7-8 minutes, until noodles are al dente. Return the shredded chicken to the soup and season with additional salt and pepper as needed. Stir in fresh parsley if using.

Notes

For extra flavor, sauté veggies in a mix of butter and olive oil.
Cut the carrots and celery evenly for a uniform texture and perfect bite.
(Optional) Add a squeeze of lemon juice at the end for bright, fresh flavor.

Variations

Gluten-Free Version: Swap egg noodles for gluten-free pasta or rice.
Creamy Chicken Noodle Soup: Stir in 3/4 cup heavy cream after adding the noodles for a rich twist.
Rotisserie Chicken Shortcut: Use shredded rotisserie chicken and reduce simmering time by half!

Required Equipment

Large Dutch oven or soup pot
Sharp knife and cutting board
Wooden spoon or spatula
Ladle

Storage Instructions

Let soup cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze for up to 3 months (store noodles separately for best texture). Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Suggested Pairings & Serving Recommendations

Serve with crusty bread or classic saltine crackers for the ultimate comfort meal.
Pair with a simple green salad for a lighter lunch or dinner.
Finish with a sprinkle of fresh herbs or a squeeze of lemon for an extra burst of flavor.

Pro Tips for the Best Chicken Noodle Soup

Use homemade chicken broth if possible for deeper, richer flavor.
Shred the chicken while it’s still warm for easier handling and tender results.
Add noodles just before serving if you plan to store leftovers to prevent them from becoming mushy.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra richness and produce even more tender, juicy bites.

How do I prevent the noodles from getting soggy when storing?

If making ahead or storing leftovers, cook and store the noodles separately from the soup, and combine when ready to serve.

Can I make this soup in a slow cooker?

Yes, add all ingredients except noodles to the slow cooker and cook on low for 6-7 hours; add noodles in the last 20-30 minutes.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Chicken Noodle Soup

Why You’ll Love This Chicken Noodle Soup

Ingredients