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Classic Chicken Noodle Soup Recipe

American · Soup · 60 min total

A comforting and hearty chicken noodle soup made from scratch with tender chicken, vegetables, and egg noodles in a flavorful broth. Perfect for cold days or when you need a little warmth.

Ingredients

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Pour in chicken broth and water. Add chicken breasts, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
3. Remove chicken from pot and let cool slightly. Shred the chicken with two forks and set aside.
4. Bring the soup back to a boil. Add egg noodles and cook according to package directions until tender, about 6-8 minutes.
5. Return shredded chicken to the pot. Stir in parsley and season with salt and pepper to taste. Remove bay leaf before serving.

Tips

• For extra flavor, sauté the vegetables in butter instead of olive oil.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• The soup can be frozen without the noodles; add fresh noodles when reheating.

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