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Homemade Chicken Noodle Soup

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A classic comfort food combining tender chicken, bright carrots, and soft noodles in a savory broth, perfect for cozy evenings and simple dinners.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 medium carrots, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 8 ounces egg noodles (or your preferred pasta)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper to taste
  • Fresh parsley and lemon juice to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables soften, about 6–8 minutes.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth and add the bay leaf and thyme. Bring to a gentle simmer.
  4. Add the whole chicken breasts or thighs to the simmering broth. Cover and cook for 12–15 minutes, until the chicken reaches 165°F (74°C). Remove chicken and let rest.
  5. Add noodles to the simmering broth and cook according to package directions until just tender.
  6. Shred the cooked chicken with two forks and return it to the pot. Season with salt and pepper. Remove the bay leaf.
  7. Stir in chopped parsley and a squeeze of lemon. Taste and adjust seasoning. Serve hot.

Notes

For gluten-free: use gluten-free pasta. For lower sodium: choose low-sodium broth and add salt at the end. Can be frozen without noodles for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/homemade-chicken-noodle-soup/

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