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Easy Homemade Classic Chicken Noodle Soup Recipe

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This classic chicken noodle soup is simple, cozy, and made from scratch with tender chicken, hearty vegetables, and egg noodles in a rich, savory broth. It’s the perfect comfort food for cold days or when you need a quick, soul-soothing meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 6 ounces wide egg noodles (about 3 cups uncooked)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened but not browned.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the chicken broth and water. Add the chicken thighs, bay leaf, dried thyme, dried rosemary, salt, and pepper. Stir to combine. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the chicken is cooked through and tender.
  4. Using tongs, transfer the chicken thighs to a cutting board. Let them rest for a couple of minutes, then shred the chicken into bite-sized pieces using two forks. Discard the bay leaf from the pot.
  5. Bring the broth back to a boil. Stir in the egg noodles and cook according to package directions, usually 6 to 8 minutes, until tender.
  6. Reduce the heat to low. Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice (if using). Taste and adjust salt and pepper as needed.
  7. Turn off the heat and let the soup rest for about 5 minutes before serving to allow the flavors to meld.

Notes

For best results, cook noodles separately if planning leftovers to prevent them from becoming mushy. Season in layers for better control. Chicken thighs stay juicier than breasts. Skim fat from broth if desired. Soup tastes even better the next day.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, easy soup, classic soup

Find it online: https://goldensimmer.com/easy-homemade-classic-chicken-noodle-soup-recipe/