Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a timeless comfort dish, perfect for soothing both the body and soul. This hearty soup features tender pieces of chicken, wholesome egg noodles, and a flavorful broth infused with herbs like thyme and parsley. Packed with fresh vegetables such as carrots, celery, and onions, it delivers a balance of nutrition and warmth in every spoonful. Whether you’re under the weather or simply craving something cozy, this beloved recipe is a go-to choice for any occasion. Let me know if you’d like tips or the full recipe!
Classic Chicken Noodle Soup
Course: soups, stewCuisine: SoupDifficulty: Easy4
servings20
minutes45
minutes350
kcalClassic Chicken Noodle Soup is a comforting dish made with tender chicken, egg noodles, and fresh vegetables in a flavorful, herb-infused broth. Perfect for cozy meals!
Ingredients
1 tbsp olive oil or butter
1 onion, diced
2 garlic cloves, minced
3 carrots, sliced
3 celery stalks, sliced
8 cups chicken broth (homemade or store-bought)
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
2 boneless, skinless chicken breasts (or thighs)
2 cups egg noodles
Salt and pepper, to taste
Fresh parsley, chopped (optional)
A squeeze of lemon (optional, for a little brightness)
Directions
- Sauté the veggies:
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add carrots and celery:
Toss in the sliced carrots and celery, and cook for 5–6 minutes, stirring occasionally, until they begin to soften. - Pour in the broth:
Add the chicken broth, bay leaves, and thyme. Stir everything well and bring the mixture to a gentle boil.
- Cook the chicken:
Carefully lower the whole chicken breasts into the simmering broth. Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken:
Once the chicken is cooked, remove it from the pot and use two forks to shred it into bite-sized pieces. Set aside for a moment.
- Cook the noodles:
Add the egg noodles to the pot and cook according to the package instructions (usually 6–8 minutes) until tender.
- Combine everything:
Return the shredded chicken to the pot. Stir everything together and let it simmer for another 5 minutes to combine flavors.
- Season and garnish:
Taste and add salt and pepper as needed. Remove the bay leaves. If you’d like, add a sprinkle of fresh parsley and a small squeeze of lemon for a fresh, bright flavor.
Notes
- Chicken Choices: Use bone-in chicken for a richer broth, or shredded rotisserie chicken for convenience. Boneless chicken thighs or breasts also work well.
Broth Quality: Opt for homemade chicken broth or a good-quality store-bought one to enhance the flavor.
Vegetables: Stick to classic ingredients like carrots, celery, and onions (mirepoix). You can also add peas, spinach, or kale for variety.
Noodles: Egg noodles are traditional, but you can substitute with other pasta shapes or even gluten-free options if needed. Cook the noodles separately to prevent them from soaking up too much broth.
Seasoning: Season with herbs like thyme, parsley, or bay leaves. A squeeze of lemon juice at the end adds brightness.
Garlic and Aromatics: Sauté garlic and onions for added depth of flavor.
Texture Control: Keep the vegetables tender-crisp for a pleasant texture, and avoid overcooking the noodles.
Serving Suggestions: Serve with crusty bread or crackers for a hearty meal.
Storage Tips: Store the soup without the noodles for better consistency. Add freshly cooked noodles when reheating.
