Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup is the ultimate cozy, comfort food. Simple ingredients, forgiving steps, and endless variations make this a weeknight hero — no fancy apron required.
Equipment
- Large Pot
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1.5 lb chicken thighs or breasts boneless, skinless
- 8 cups chicken broth low sodium preferred
- 2 cups egg noodles wide or thin, uncooked
- 1 tbsp lemon juice optional, for brightness
- salt and pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add chicken, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until chicken is fully cooked.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add noodles and cook for 6–8 minutes until just tender. Do not overcook.
- Stir in lemon juice and parsley. Adjust seasoning if needed. Serve hot.
Notes
For best leftovers, store soup and noodles separately. Freeze without noodles and add fresh ones when reheating. Use rotisserie chicken to speed up the process.
Try variations with extra veggies, whole grain noodles, or gluten-free alternatives like potatoes.
Try variations with extra veggies, whole grain noodles, or gluten-free alternatives like potatoes.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 65mgSodium: 780mgPotassium: 510mgFiber: 3gSugar: 4gVitamin A: 5600IUVitamin C: 6mgCalcium: 40mgIron: 2.2mg
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