Description
A warm, comforting, classic homemade chicken noodle soup made with tender chicken, vegetables, and noodles in a flavorful broth.
Ingredients
- 1 tablespoon olive oil (or butter)
- 1 medium onion, diced
- 2–3 carrots, sliced or diced
- 2–3 celery stalks, sliced
- 2–3 garlic cloves, minced
- 6–10 cups chicken broth (or stock)
- 1½ pounds (≈ 700 g) boneless, skinless chicken breasts or thighs
- 2 bay leaves
- 1 teaspoon dried thyme (or few sprigs fresh thyme)
- Salt and pepper, to taste
- 2–3 cups egg noodles (or pasta of your choice)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat the olive oil (or butter) in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 3–5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth. Add the raw chicken, bay leaves, thyme, salt, and pepper. Bring to a gentle boil.
- Reduce to a simmer and cook until the chicken is cooked through (about 15–20 minutes, depending on thickness).
- Remove the chicken from the pot, shred or dice it, then return it to the soup.
- Add the noodles and continue cooking until they are al dente (be careful not to overcook them, as they will soften more off the heat).
- Remove bay leaves. Taste and adjust seasonings (add more salt, pepper, or herbs as needed).
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can use rotisserie or leftover cooked chicken—just skip the raw chicken-cooking step and add the shredded meat when heating the broth.
- To prevent noodles from becoming mushy, you can cook them separately and combine them just before serving, especially if you plan to store leftovers.
- Feel free to customize by adding vegetables such as peas, corn, or spinach.
- Leftovers store well in the fridge (3–4 days). For freezing, omit or undercook the noodles, then add fresh ones when reheating.
Nutrition
- Serving Size: 1 bowl (≈ 1.5 cups)
- Calories: ≈ 162 kcal
- Fat: 6 g
- Saturated Fat: 1–2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 46 mg
