Homemade Chicken Noodle Soup
Chicken noodle soup isn’t just food — it’s family, comfort, and the kind of meal that carries you when you need it most. With tender chicken, hearty vegetables, and flavorful broth, this recipe brings warmth to any table.
Equipment
- Large Soup Pot
Ingredients
Core Ingredients
- 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 preferred
- 2 bay leaves
- 2 cups shredded cooked chicken rotisserie or poached
- 6 oz egg noodles
- salt and pepper to taste
- fresh parsley for garnish
Optional Add-Ins
- 1 cup peas for sweetness
- lemon juice a squeeze, for brightness
- red pepper flakes a pinch, for mild heat
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic for one more minute until fragrant.
- Pour in the chicken broth. Add bay leaves. Bring mixture to a boil, then reduce heat to low. Let simmer gently for 20 minutes.
- Add shredded chicken to the simmering broth. Stir gently and allow it to warm through.
- Add the egg noodles and simmer 6–8 minutes, just until tender.
- Remove bay leaves. Taste and adjust with salt, pepper, and a squeeze of lemon if desired.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
To make ahead, store without noodles and add fresh ones when serving. For a low-carb version, swap in zucchini noodles or cauliflower rice. This soup also freezes well — freeze broth and chicken, then add noodles after thawing.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 22gFat: 9gSaturated Fat: 2gCholesterol: 65mgSodium: 640mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 5200IUVitamin C: 10mgCalcium: 50mgIron: 2.2mg
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