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Homemade Chicken Noodle Soup in a white bowl garnished with fresh parsley and a lemon wedge, sitting on a wooden surface with a spoon dipped into the savory broth.

Chicken Noodle Soup

This classic Chicken Noodle Soup is warm, comforting, and packed with tender chicken, hearty noodles, and fresh vegetables — perfect for cold days or when you need a cozy pick-me-up.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chicken Noodle Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups chicken broth low sodium preferred
  • 2 boneless skinless chicken breasts
  • 2 tsp salt to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups egg noodles
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Ladle
  • Cutting Board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
  2. Add garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken broth, then add chicken breasts, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through.
  4. Remove chicken, shred it with two forks, and return it to the pot.
  5. Add egg noodles and simmer for another 7–8 minutes until noodles are tender.
  6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Notes

For extra flavor, add a bay leaf or a splash of lemon juice. This soup freezes well — just omit the noodles and add them fresh when reheating.