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Chicken Noodle Soup Recipe

American · Soup · 60 min total

A comforting classic chicken noodle soup made from scratch with tender chicken, hearty vegetables, and egg noodles in a flavorful broth.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts
• 2 cups wide egg noodles
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes.
4. Remove chicken from pot and shred with two forks. Return shredded chicken to pot.
5. Stir in egg noodles and cook until tender, about 8-10 minutes.
6. Season with salt and pepper to taste. Stir in fresh parsley and serve hot.

Tips

• For extra flavor, use homemade chicken broth or add a parmesan rind while simmering.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Noodles will absorb broth; add a little water when reheating.

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