Homemade Chicken Noodle Soup
This classic chicken noodle soup with tender chicken, egg noodles, and fresh herbs is a comforting, hearty, and nutritious meal. Perfect for cozy dinners or boosting your immune system when you’re under the weather.
PREP TIME: 20 minutes COOK TIME: 30 minutes
SERVINGS: 6
INGREDIENTS
1 large yellow onion
3 medium carrots
3 medium stalks celery
3 cloves garlic
2 tbsp unsalted butter or olive oil
2 1/2 tsp kosher salt, plus more as needed
1/2 tsp freshly ground black pepper
8 cups low-sodium chicken broth (2 cartons, 32 oz each)
5 sprigs fresh thyme
2 dried bay leaves
1 lb cooked boneless chicken
6 oz dried extra-wide egg noodles (about 3 1/4 cups)
1/2 medium bunch fresh parsley or dill
1/2 large lemon (optional)
INSTRUCTIONS
Dice the onion (about 2 cups). Peel and slice the carrots into 1/2-inch rounds (about 1 3/4 cups). Slice the celery into 1/2-inch pieces (about 1 1/4 cups). Mince the garlic.
Melt the butter or heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onion, carrots, celery, garlic, salt, and black pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Pour in the chicken broth, add the thyme sprigs and bay leaves, and increase the heat to medium-high. Bring to a boil.
While the broth heats, shred the rotisserie chicken or cooked boneless chicken into bite-sized pieces (about 3 cups). Discard the skin and bones.
Stir the chicken and egg noodles into the soup. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, 6–7 minutes or 1 minute less than package directions.
Finely chop the parsley or dill until you have 1/4 cup.
Remove the thyme sprigs and bay leaves from the pot. Stir in the fresh herbs. If using lemon, juice it until you have 2 tablespoons and stir into the soup.
Taste and season with more kosher salt as needed. Serve hot.
General Tips: If not serving right away, cook the noodles separately until al dente, then add them when reheating to prevent them from becoming too soft.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat until steaming hot before serving.
Ingredient Substitutions: Use rotisserie chicken for convenience, or swap parsley/dill with fresh cilantro for a brighter flavor. Gluten-free egg noodles or rice can be substituted for egg noodles if needed.
Disclaimer: Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness. Always cook chicken to a safe internal temperature of 165°F.