Simple Chicken Noodle Soup
A classic, cozy chicken noodle soup made with tender chicken, egg noodles, and fresh vegetables in a flavorful broth. Easy, nourishing, and perfect for busy nights or soothing cold days.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
Chicken and Broth
- 8 cups chicken broth low-sodium preferred
- 2 bay leaves
- 1 tsp dried thyme or fresh sprigs
- 2 boneless, skinless chicken breasts
Noodles and Finish
- 2 cups egg noodles or any pasta
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened, then stir in garlic for 1 minute until fragrant.
- Pour in chicken broth, add bay leaves and thyme. Place chicken breasts into the pot and bring everything to a gentle boil.
- Reduce heat and simmer for 20 minutes, or until the chicken is fully cooked through.
- Remove chicken from the pot, shred with two forks, then return it to the simmering broth.
- Stir in egg noodles and cook for 8–10 minutes until tender.
- Season with salt and pepper. Discard bay leaves and garnish with parsley before serving.
Notes
For a slow cooker version, cook everything except noodles on low for 6–7 hours or high for 3–4. Add noodles about 20 minutes before serving. For a creamy variation, stir in 1/2 cup cream just before serving. For gluten-free, use rice, quinoa, or GF pasta.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 24gFat: 9gSaturated Fat: 2gCholesterol: 55mgSodium: 860mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 5200IUVitamin C: 9mgCalcium: 70mgIron: 3mg
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