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Chicken Noodle Soup

A comforting bowl of homemade chicken noodle soup with tender chicken, hearty noodles, and fresh vegetables simmered in a flavorful broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth Use homemade or low-sodium for better flavor.
  • 2 cups egg noodles Can be substituted with rice if preferred.
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste None Salt and pepper
  • 2 tablespoons olive oil For cooking.
  • for garnish None Fresh parsley Optional

Method
 

Preparation
  1. In a large pot over medium heat, add olive oil. Once heated, add the chicken breasts and cook for about 5–7 minutes, browning on all sides. Remove the chicken and set aside.
  2. In the same pot, add the diced onions, sliced carrots, chopped celery, and minced garlic. Sauté for 3–4 minutes until the vegetables are tender.
Cooking
  1. Pour in the chicken broth and bring to a boil. Once boiling, add the chicken back into the pot, along with the dried thyme, dried parsley, salt, and pepper. Reduce to a simmer and cover, allowing it to cook for 20 minutes.
  2. After 20 minutes, remove the chicken, shred it with two forks, and return it to the pot. Stir in the egg noodles and cook for an additional 8-10 minutes until the noodles are al dente.
Finishing Touch
  1. Taste and adjust the seasonings if needed. Serve hot, garnished with fresh parsley.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Freeze in individual portions for up to 3 months. Reheat by thawing or warming directly from the freezer, adding broth or water if needed to restore consistency.