A comforting homemade chicken noodle soup made with tender chicken, egg noodles, carrots, celery, onion, garlic, and flavorful chicken broth. This simple one-pot recipe is ideal for a cozy family dinner or make-ahead meal.
Total Time:1 hour
Yield:6
Ingredients
1½ pounds boneless, skinless chicken breasts or thighs
8 cups chicken broth
2 cups water
3 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
2 garlic cloves, minced
6 ounces egg noodles
1 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
2 tablespoons fresh parsley, chopped
1 bay leaf, optional
Instructions
Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery and sauté for 4–5 minutes.
Add garlic and cook for about 30 seconds.
Pour in chicken broth and water.
Add thyme, black pepper, and bay leaf if using.
Bring the broth to a gentle simmer.
Add the chicken and cook until it reaches 165°F (74°C) internally.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles and cook according to the package directions until tender.
Remove the bay leaf, taste, and adjust the seasoning.
Stir in fresh parsley and serve warm.
Notes
Use chicken thighs for a richer flavor or chicken breasts for a leaner option.
Taste the broth before adding salt.
Add noodles near the end to help prevent them from becoming mushy.
For meal prep, cook noodles separately and add them when serving.
Refrigerate leftovers promptly and use them within the recommended storage period.
