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Bowl of homemade chicken noodle soup with egg noodles and vegetables
Lana

Chicken Noodle Soup

A cozy bowl of tender chicken, soft vegetables and egg noodles in a savory broth. Made from scratch in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced 1/4 inch thick
  • 3 celery stalks sliced
  • 4 garlic cloves minced
  • 8 cups low-sodium chicken broth about 2 liters
  • 1 lb boneless, skinless chicken breasts or thighs about 450 g
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 6 oz wide egg noodles about 170 g
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice optional

Method
 

  1. Soften the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes, stirring now and then, until they start to soften. Stir in the garlic and cook for 30 seconds.
    Cooking onion, carrots and celery in a pot for chicken noodle soup
  2. Simmer the chicken. Pour in the broth and add the chicken, bay leaves, thyme, salt and pepper. Bring to a boil, then lower the heat to a gentle simmer and cook for 15 to 20 minutes, until the chicken reaches 165°F (74°C).
    Adding broth and chicken to the pot for chicken noodle soup
  3. Shred the chicken. Lift the chicken out onto a plate and shred it with two forks. Fish out and discard the bay leaves.
    Shredding cooked chicken with two forks for chicken noodle soup
  4. Cook the noodles. Bring the soup back to a boil, add the noodles and cook according to the package directions, usually 6 to 8 minutes, until tender.
    Adding egg noodles to the chicken noodle soup
  5. Finish and serve. Stir the shredded chicken back in along with the parsley and lemon juice. Taste and add more salt or pepper if needed. Serve hot.
    Finished chicken noodle soup with shredded chicken and parsley

Notes

The noodles keep soaking up broth as the soup sits. If you plan to have leftovers, cook the noodles separately and add them to each bowl.
Store in an airtight container in the fridge for 3 to 4 days. Without the noodles, the soup freezes well for up to 3 months.