Description
Classic Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful broth. This easy-to-make recipe is perfect for chilly days and provides a warm, satisfying meal for the whole family.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
Broth and Chicken
- 8 cups chicken broth
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 bone-in, skin-on chicken breasts
Finishing Touches
- 8 ounces egg noodles
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large Dutch oven or soup pot over medium heat. Add onion, celery, and carrots. Cook for about 5 minutes until the vegetables soften. Stir in minced garlic and sauté for an additional 1 minute until fragrant.
- Build the Flavorful Broth: Pour in the chicken broth, then add thyme and bay leaves. Place the bone-in chicken breasts into the pot. Increase the heat to bring the soup to a gentle boil, then reduce heat to a simmer. Partially cover the pot with a lid and let it cook for 25 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow to cool briefly, then shred the meat, discarding bones and skin. Return the shredded chicken to the pot.
- Season and Add Noodles: Season the soup with salt and pepper to your liking. Add the egg noodles and cook according to package instructions, typically 6-8 minutes, until tender.
- Final Touches and Serve: Remove the pot from heat. Discard the bay leaves and thyme sprigs if using. Garnish the soup with fresh chopped parsley and serve with lemon wedges on the side, if desired. Enjoy the soup warm and comforting.
Notes
- You can substitute chicken breasts with thighs for a more flavorful broth.
- For a thicker broth, stir in a tablespoon of cornstarch slurry before adding noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to add other vegetables like peas or spinach for added nutrition.
