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Chicken Noodle Soup Recipe

Chicken Noodle Soup

This comforting chicken noodle soup is filled with tender chicken, hearty vegetables, and slurpable noodles. Perfect for chilly days, it brings warmth and nutrients in every spoonful. Simple to prepare, it's a classic everyone loves.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams chicken breast (boneless, skinless)
  • 2 medium carrots, peeled and sliced About 150 grams.
  • 2 stalks celery, diced About 100 grams.
  • 1 medium onion, finely chopped About 120 grams.
  • 2 cloves garlic, minced
  • 120 grams egg noodles (dried)
  • 1.2 liters chicken broth (low sodium)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon black pepper
  • 1 leaf bay leaf
  • 2 tablespoons fresh parsley for garnish (optional), chopped

Equipment

  • 1 large soup pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 ladle
  • 1 set measuring cups and spoons

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for another 1 minute until fragrant.
  4. Place the chicken breasts in the pot. Add the chicken broth, bay leaf, dried thyme, dried parsley, salt, and black pepper.
  5. Bring everything to a gentle boil, then reduce heat. Simmer uncovered for 15 minutes.
  6. Remove chicken breasts and set aside on a cutting board. Add the egg noodles to the pot and simmer for 8 minutes or until noodles are tender.
  7. While noodles cook, shred the chicken with 2 forks.
  8. Return shredded chicken to the soup. Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf.
  9. Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

Notes

For extra richness, use chicken thighs or a mix of white and dark meat. Leftovers keep well in the fridge for up to 3 days. Broth may get absorbed by noodles; add a splash more when reheating if needed. For a gluten-free version, use gluten-free noodles.