Description
This homestyle chicken noodle soup recipe is a comforting classic, perfect for a cozy meal. It’s packed with tender chicken, fresh vegetables, and hearty noodles, all simmered in a flavorful broth. It’s easy to make and will remind you of home.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste
- 6 ounces wide egg noodles
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and add thyme and parsley. Season with salt and pepper. Bring to a boil.
- Return the chicken to the pot. Reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
- Add egg noodles to the pot and cook according to package directions, about 8-10 minutes, until tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Feel free to add other vegetables like peas or corn.
- If you don’t have fresh parsley, you can use dried parsley for garnish as well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg