Description
Classic Chicken Noodle Soup is a comforting, flavorful soup made with tender shredded chicken, sautéed vegetables, and egg noodles simmered in a savory homemade broth. Perfect for chilly days or when you need a warm, nourishing meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Broth and Chicken
- 8 cups chicken broth
- 2 bone-in chicken breasts
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Noodles and Seasoning
- 6 ounces egg noodles
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Sauté the Vegetables: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, celery, and carrots, cooking for about 5 minutes until the vegetables soften. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Build the Flavorful Broth: Pour the chicken broth into the pot, then add the thyme and bay leaves. Place the bone-in chicken breasts into the pot. Increase the heat to bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot with a lid and cook for 25 minutes until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and set them on a cutting board. Let them cool slightly before shredding the meat with two forks, discarding the bones and skin. Return the shredded chicken to the pot.
- Finish the Soup: Season the soup with salt and pepper to taste. Add the egg noodles and cook according to the package instructions, usually 6 to 8 minutes, until tender. Remove the pot from heat and discard the bay leaves and thyme sprigs.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a bright, zesty finish if desired. Enjoy your warm, homemade chicken noodle soup!
Notes
- Use bone-in chicken breasts for a richer broth but you can substitute with boneless if preferred.
- Adjust the salt to your taste, especially if using a low-sodium broth.
- For a thicker soup, cook the noodles separately and add less broth.
- Leftovers keep well refrigerated for up to 3 days and freeze for up to 3 months.
- Feel free to add other herbs like parsley or dill as garnish for freshness.
