Description
A cozy and comforting homemade chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles simmered in a savory broth. Ready in just 40 minutes, it’s perfect for busy weeknights or soothing sick days.
Ingredients
2 boneless skinless chicken breasts
8 cups chicken broth
4 celery stalks, chopped
4 whole carrots, peeled and chopped
1/2 onion, diced
2 cups egg noodles
1/4 teaspoon dried thyme leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
2 cups water
Instructions
- Add chicken breasts, broth, celery, carrots, and onion to a large stock pot or Dutch oven.
- Bring to a boil, reduce heat to low, and cover.
- Simmer for 20–30 minutes until chicken is fully cooked (internal temp 165°F).
- Remove chicken, shred with forks, then return to pot.
- Add thyme, garlic, salt, pepper, bay leaves, egg noodles, and water.
- Cook over medium-high heat for 10 minutes or until noodles are tender.
- Remove bay leaves before serving.
- Serve hot, optionally with fresh herbs or crusty bread.
Notes
- Swap chicken for turkey for a holiday twist.
- Add spinach or kale for extra greens.
- Use whole grain noodles for more fiber.
- Add a splash of cream to make it creamy.
- Store noodles separately if prepping ahead to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 780mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
