Description
This Classic Chicken Noodle Soup is a comforting and nourishing dish filled with tender chicken, hearty vegetables, and egg noodles in a savory broth. A perfect meal for chilly days, it’s easy to make, customizable, and sure to become a family favorite.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 2 bay leaves
- 2 bone-in chicken breasts (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 6 oz wide egg noodles
- Chopped fresh parsley for garnish
- Lemon wedges for serving (optional)
Instructions
-
Sauté the Vegetables:
Heat olive oil and butter in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant. -
Add Broth and Chicken:
Pour in the chicken broth and add the thyme and bay leaves. Stir to combine. Add the bone-in chicken breasts to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes or until the chicken is fully cooked. -
Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Discard the bones and skin, then return the shredded chicken to the soup. -
Add the Noodles:
Season the soup with salt and pepper to taste. Add the egg noodles and cook for 6-8 minutes, until the noodles are al dente. -
Serve:
Discard the bay leaves and thyme sprigs. Garnish the soup with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Notes
- To save time, use shredded rotisserie chicken.
- For a creamier soup, stir in ½ cup heavy cream after adding the noodles.
- Add extra vegetables like peas, mushrooms, or zucchini for more nutrients.
- For a low-carb version, swap the egg noodles for zucchini noodles or cauliflower rice.
- To make it gluten-free, use gluten-free pasta instead of egg noodles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
