Description
This classic chicken noodle soup recipe is a comforting and wholesome dish perfect for chilly days and when you need a soothing meal. Made with tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful homemade broth, this soup is easy to prepare and serves as a heartwarming family favorite.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, peeled and sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 2 bone-in chicken breasts
- Salt and pepper, to taste
Noodles and Garnish
- 6 ounces egg noodles
- Fresh parsley, chopped, for garnish
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook for about 5 minutes until the vegetables are softened and slightly translucent. Then stir in the minced garlic and sauté for another 1 minute until fragrant.
- Build the Flavorful Broth: Pour in the chicken broth to the pot with the sautéed vegetables. Add fresh thyme and bay leaves for aromatic depth. Place the bone-in chicken breasts into the pot. Increase the heat to bring the broth to a gentle boil, then reduce to a simmer. Partially cover with a lid and let it cook for 25 minutes until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Allow them to cool slightly for easier handling, then shred the meat using two forks, discarding the bones and skin. Return the shredded chicken back to the pot. Season the soup with salt and pepper to your taste.
- Cook the Noodles: Add the egg noodles to the simmering soup and cook according to package instructions, about 6 to 8 minutes, until tender but not mushy. This will finish cooking the noodles directly in the broth, absorbing flavors.
- Finish and Serve: Remove the pot from the heat, then discard the bay leaves and any thyme sprigs if used. Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve with lemon wedges on the side for a bright, fresh finish. Enjoy the soup warm for the best comforting experience.
Notes
- You can use leftover cooked chicken in place of raw chicken breasts to reduce cooking time.
- For a richer flavor, use homemade chicken broth or stock.
- Egg noodles can be substituted with other pasta types like small shells or orzo.
- Adjust the thickness of the broth by adding more or less chicken broth according to preference.
- To keep the soup gluten-free, substitute the egg noodles with gluten-free pasta.
