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Chicken Noodle Soup

This chicken noodle soup recipe is warm, comforting, and packed with tender chicken, vegetables, and egg noodles. It is simmered in a flavorful homemade broth with simple herbs and seasonings for a classic meal that's perfect for chilly days or whenever you need comfort food. This recipe is easy to make and ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 8 ounces egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice optional

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion, carrots, and celery to the same pot and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and add the dried thyme, dried parsley, salt, black pepper, and bay leaf. Bring to a boil.
  6. Return the chicken to the pot and reduce the heat to a simmer. Cook for 10 minutes.
  7. Stir in the egg noodles and cook for 6 to 8 minutes, or until tender.
  8. Remove the bay leaf and stir in the chopped fresh parsley and lemon juice, if using.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot with crackers or crusty bread.

Notes

  • Egg noodles cook quickly, so add them near the end to prevent them from becoming too soft.
  • Rotisserie chicken can be used to save time. Simply add it when the broth begins to simmer.
  • Add peas, corn, or spinach for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If making ahead, cook the noodles separately and add them just before serving to keep them from absorbing too much broth.