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Chicken Noodle Soup


  • Author: Emily
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

A cozy, classic chicken noodle soup packed with tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.


Ingredients

Scale
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 medium stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter or olive oil
  • 2 ½ tsp kosher salt, plus more to taste
  • ½ tsp freshly ground black pepper
  • 2 cartons (32 oz each) low-sodium chicken broth (about 8 cups)
  • 5 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 rotisserie chicken (2 ½3 lb), or about 1 lb cooked boneless chicken, shredded
  • 6 oz dried extra-wide egg noodles (about 3 ¼ cups)
  • ½ bunch fresh parsley or dill, chopped
  • ½ large lemon (optional)

Instructions

  1. In a large pot, melt butter or heat olive oil over medium heat.
  2. Add onion, carrots, and celery, and cook until softened, about 5–7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Season with kosher salt and black pepper.
  5. Pour in chicken broth, add thyme and bay leaves, and bring to a boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Add shredded chicken and noodles, cooking until noodles are tender, about 6–8 minutes.
  8. Remove thyme stems and bay leaves.
  9. Stir in fresh parsley or dill and a squeeze of lemon juice, if using.
  10. Adjust seasoning to taste and serve hot.

Notes

For the best flavor, use homemade chicken broth if possible. Leftovers keep well refrigerated for 3–4 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 65mg

Keywords: chicken noodle soup, soup, comfort food, chicken, noodles