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Homemade Chicken Noodle Soup with Tender Chicken and Egg Noodles

A comforting bowl of homemade chicken noodle soup featuring tender chicken and silky egg noodles, perfect for cold winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 pieces boneless skinless chicken breasts (about 1 1/4 lbs)
  • 8 cups chicken broth Use low-sodium for less salt.
  • 3 pieces carrots, sliced Can substitute with other root vegetables.
  • 3 pieces celery stalks, sliced
  • 1 piece yellow onion, diced
  • 3 cloves garlic cloves, minced
  • 3 cups wide egg noodles Can use gluten-free noodles if desired.
  • 2 tbsp butter
  • 2 pieces bay leaves
  • 1 tsp dried thyme
  • 1.5 tsp salt Adjust to taste.
  • 0.5 tsp black pepper
  • 3 tbsp fresh parsley, chopped For garnish.
  • 1 tbsp lemon juice Adds brightness to the flavor.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5–7 minutes or until the vegetables are tender and fragrant.
  2. Place the chicken breasts into the pot, followed by the chicken broth, bay leaves, thyme, salt, and pepper. Bring this mixture to a boil.
  3. Reduce the heat and let it simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F). Remove the chicken and set it aside.
  4. Once the chicken is removed, stir in the egg noodles and cook according to package directions, usually about 6–8 minutes.
  5. While the noodles cook, shred the chicken into bite-sized pieces using two forks.
  6. Once the noodles are tender, add the shredded chicken back into the pot along with the fresh parsley and lemon juice for a finishing touch.
  7. Remove the bay leaves before serving. Ladle the soup into bowls and enjoy with your loved ones!

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, thaw if frozen and warm over medium heat, stirring occasionally.