Homemade Chicken Noodle Soup
This classic chicken noodle soup delivers comfort in every spoonful, tender chicken, soft egg noodles, and a golden, herb-infused broth that warms from the inside out. It’s simple, nostalgic, and endlessly nourishing.
Equipment
- Large soup pot
- wooden spoon or spatula
- sharp knife
- cutting board
- ladle
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 8 cups chicken broth or stock
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 2 cups wide egg noodles
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- ½ lemon, juiced
- fresh parsley or dill, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes, until softened.
- Stir in minced garlic and thyme; cook for 30 seconds until fragrant.
- Pour in chicken broth and add the bay leaf. Bring to a gentle boil.
- Add egg noodles and cook for 8–10 minutes, until just tender.
- Stir in cooked chicken and simmer for another 5 minutes.
- Remove bay leaf. Season with salt, pepper, and fresh lemon juice to taste.
- Ladle into bowls and garnish with chopped parsley or dill before serving.
Notes
Use homemade stock for deeper flavor, or go with low-sodium broth for ease. Always simmer gently to keep the broth clear and chicken tender. For freezer storage, skip the noodles and add fresh ones when reheating. A splash of lemon at the end adds brightness and balance to the dish.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 8200IUVitamin C: 10mgCalcium: 60mgIron: 2mg