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Comforting Homemade Chicken Noodle Soup

A classic chicken noodle soup made with sautéed vegetables, herbs, tender shredded chicken, and wide egg noodles in a flavorful broth. Fresh parsley and optional lemon juice add a bright finishing touch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Butter or olive oil
  • 1 medium Medium yellow onion, diced
  • 3 medium Medium carrots, peeled and sliced
  • 3 stalks Celery stalks, sliced
  • 3 cloves Garlic cloves, minced
  • 8 cups Low-sodium chicken broth or stock
Seasonings
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Kosher salt, plus more to taste
Finishing Ingredients
  • 2 cups Cooked, shredded chicken
  • 2 cups Uncooked wide egg noodles
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Heat the butter or olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth, then add the thyme, bay leaf, black pepper, and kosher salt.
  3. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15–20 minutes. Continue until the carrots and celery are tender but not falling apart.
  4. Add the uncooked wide egg noodles and simmer according to the package directions, usually 6–8 minutes. Stir occasionally so the noodles cook evenly and do not stick together.
  5. Stir in the cooked shredded chicken and warm the soup for 2–3 minutes. Avoid prolonged boiling after adding the chicken because it can make the meat tough.
  6. Remove the bay leaf from the pot. Stir in the chopped parsley and optional lemon juice, then taste and adjust the salt and pepper before serving.

Notes

For leftovers, cook the noodles separately and add them to each bowl so they do not absorb too much broth. For a from-scratch chicken option, simmer 1 1/2 pounds boneless chicken breasts or thighs in the broth for approximately 15–20 minutes, or until the chicken reaches 165°F internally, then remove, shred, and return it to the pot.