Warm, comforting, and packed with tender chicken, hearty vegetables, and slurp-worthy noodles—this homemade chicken noodle soup is the perfect cozy meal!
Ingredients:
🥣 Serves 4-6
- 1 tbsp olive oil (or butter)
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (or homemade stock)
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp black pepper (adjust to taste)
- ½ tsp salt (adjust to taste)
- 2 chicken breasts (or thighs, bone-in for more flavor)
- 6 oz egg noodles (or any pasta of choice)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
Instructions:
1️⃣ Sauté the Veggies
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
2️⃣ Simmer the Soup
- Pour in chicken broth, then add bay leaves, thyme, salt, and pepper.
- Place the chicken breasts in the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes, until the chicken is fully cooked.
3️⃣ Shred the Chicken
- Remove the chicken, shred it with two forks, then return it to the pot.
4️⃣ Cook the Noodles
- Add egg noodles and simmer for 8-10 minutes, until tender.
5️⃣ Garnish & Serve
- Stir in fresh parsley & lemon juice, then remove bay leaves.
- Serve hot with crusty bread or crackers!
🌟 Tips & Variations:
✔️ Richer Flavor? Use bone-in, skin-on chicken and remove after cooking.
✔️ Thicker Soup? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
✔️ Low-Carb? Swap noodles for zucchini noodles or cauliflower rice.
✔️ Gluten-Free? Use gluten-free pasta or rice.
✔️ Slow Cooker? Cook on LOW for 6-7 hours or HIGH for 3-4 hours, adding noodles in the last 20 minutes.
Would you like a creamy version or a keto-friendly alternative? 😊
