Chicken Noodle Soup From Scratch
This Chicken Noodle Soup From Scratch is the definition of comfort food — warm, nourishing, and made with love. Tender chicken, hearty egg noodles, and flavorful broth come together in under an hour for a cozy, homemade meal that's perfect for any season.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 8 cups chicken broth low sodium
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups egg noodles
- 2 tbsp chopped parsley for garnish
- 0.5 lemon juiced, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and sear for 3–4 minutes per side until lightly golden.
- Remove the chicken and set aside. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Pour in chicken broth, scraping any browned bits. Add thyme, bay leaf, salt, and pepper. Return chicken to the pot.
- Bring to a boil, then reduce heat and cover. Simmer for 20 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add egg noodles and simmer for 8–10 minutes until tender. Stir occasionally.
- Turn off heat. Stir in parsley and lemon juice (if using). Taste and adjust seasoning. Serve warm.
Notes
This soup is perfect for leftovers — just store in the fridge for up to 4 days or freeze for later. If freezing, add noodles fresh when reheating. Customize with more veggies or swap noodles for rice or gluten-free alternatives.
Nutrition
Calories: 280kcalCarbohydrates: 24gProtein: 28gFat: 9gSaturated Fat: 1.5gCholesterol: 65mgSodium: 600mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 6800IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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