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Simple Chicken Noodle Soup Recipe

American · Soup · 60 min total

A comforting and 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 medium yellow onion, diced
• 2 medium 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 1/2 pounds boneless, skinless chicken breasts (about 2 breasts)
• 2 cups wide egg noodles (about 4 ounces)
• 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, stirring occasionally, 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 set aside to cool slightly. Shred the chicken into bite-sized pieces.
5. Return broth to a boil and add egg noodles. Cook according to package directions until tender, about 6-8 minutes.
6. Reduce heat to low and stir in shredded chicken and parsley. Season with salt and pepper to taste. Serve hot.

Tips

• For a richer flavor, use homemade chicken broth or add a bay leaf while simmering.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth; add a splash of water when reheating.
• To freeze, omit noodles and add fresh cooked noodles when reheating.

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