Home Made Chicken Noodle Soup
This homemade chicken noodle soup is the hug in a bowl we all need. With tender chicken, hearty vegetables, and a cozy broth that comforts and nourishes, it’s the recipe that brings everyone back to the table — just like Grandma used to make.
Equipment
- Large Pot
Ingredients
Core Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 3 carrots sliced into coins
- 2 stalks celery chopped
- 3 cloves garlic minced
- 8 cups chicken broth homemade or store-bought
- 2 cups cooked chicken shredded, breast or thigh
- 2 bay leaves
- 1 tsp dried thyme or 2 sprigs fresh
- 8 oz wide egg noodles
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
- Stir in garlic, thyme, and bay leaves. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce to a gentle simmer.
- Add shredded cooked chicken to the pot. Simmer for 10–15 minutes to meld flavors.
- Add egg noodles and cook for 6–8 minutes until just tender. Avoid overcooking.
- Season with salt and pepper to taste. Remove bay leaves, garnish with fresh parsley, and serve hot.
Notes
For gluten-free: use gluten-free noodles. For low-carb: swap noodles for zucchini noodles. Freeze before adding noodles to keep texture fresh. Add peas, spinach, or corn for extra veggies.
Nutrition
Calories: 280kcalCarbohydrates: 24gProtein: 22gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 4200IUVitamin C: 6mgCalcium: 40mgIron: 2.5mg
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