Chicken Noodle Soup recipe

This comforting and hearty chicken noodle soup is a timeless classic, perfect for a cozy meal on a chilly day or when you need a nourishing boost. It's packed with tender chicken, wholesome vegetables, and slurpable noodles in a savory broth.

Servings: 6 Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes Difficulty: Easy

Ingredients

For the Soup:

1. 30 ml (2 tablespoons) olive oil or unsalted butter

2. 1 medium onion (~120 g), chopped

3. 2 medium carrots (~120 g), peeled and diced

4. 2 celery stalks (~100 g), diced

5. 2 cloves garlic, minced

6. 950 ml (4 cups) chicken broth, low sodium

7. 475 ml (2 cups) water

8. 2 boneless, skinless chicken breasts (~340 g / 12 oz), or 4 boneless, skinless chicken thighs

9. 1 bay leaf

10. 1/2 teaspoon dried thyme

11. Salt and freshly ground black pepper to taste

12. 120 g (4 oz) egg noodles (medium width)

13. 30 g (1/4 cup) fresh parsley, chopped, for garnish

Equipment

• Large pot or Dutch oven (5-6 liter / quart capacity)

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Ladle

Instructions

1. Prepare Vegetables (10 minutes): Chop the onion, dice the carrots and celery, and mince the garlic. Set aside.

2. Sauté Aromatics (8 minutes): Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

3. Simmer Chicken and Broth (20 minutes): Pour in the chicken broth and water. Add the chicken breasts, bay leaf, and dried thyme. Season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds.

4. Shred Chicken (5 minutes): Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaf from the soup.

5. Cook Noodles (7 minutes): Return the pot to medium heat. Add the egg noodles to the simmering broth. Cook according to package directions, usually 5-7 minutes, or until al dente. Be careful not to overcook them.

6. Combine and Serve (5 minutes): Stir the shredded chicken back into the soup. Taste and adjust seasoning if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately.

Tips & Variations

• Quick Chicken: For a faster soup, use pre-cooked shredded chicken (like rotisserie chicken) and add it in step 5 with the noodles.

• Don't Overcook Noodles: Add noodles only when you're ready to serve, as they can become mushy if left in the soup too long or reheated multiple times.

• Freeze Leftovers: Chicken noodle soup freezes well! Let it cool completely, then transfer to airtight containers. Thaw overnight in the fridge and reheat gently on the stovetop.

• Gluten-Free: Swap traditional egg noodles for gluten-free pasta (such as rice noodles or gluten-free egg noodles) or omit noodles entirely for a hearty chicken vegetable soup.

• Vegetarian Version: Replace chicken broth with vegetable broth and chicken with a can of drained chickpeas or white beans, added in step 5.

• Add a Kick: For a touch of heat, add a pinch of red pepper flakes along with the garlic in step 2.

Estimated nutrition per serving (approximate):

• Calories: 280 kcal

• Protein: 25 g

• Carbohydrates: 28 g

• Fat: 8 g

Shopping list

• Olive oil or butter

• Onion

• Carrots

• Celery

• Garlic

• Chicken broth

• Boneless, skinless chicken breasts or thighs

• Bay leaf

• Dried thyme

• Egg noodles

• Fresh parsley

• Salt

• Black pepper

Allergen tags: contains: gluten, poultry

Printable footer: Quick summary: Classic Chicken Noodle Soup with tender chicken, veggies, and egg noodles in a savory broth.