Chunky Chicken Noodle Soup
Hearty, comforting, and packed with flavor, this Chunky Chicken Noodle Soup is the ultimate go-to recipe for cozy weeknight dinners or soothing cold-weather meals. Featuring tender, golden-seared chicken breasts, a medley of vibrant vegetables, and perfectly cooked egg noodles, all simmered in a rich, herb-infused chicken broth, this homemade soup is as delicious as it is nourishing. With minimal prep and a total cook time of just 50 minutes, it’s the perfect one-pot wonder for busy families. Garnished with fresh parsley, this comforting classic is irresistibly fragrant and filled with crave-worthy texture in every spoonful. Perfect for meal prep or serving a crowd, this recipe promises to warm your soul with every bite.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 4 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 2 cups water
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove from the pot and set aside.
In the same pot, add the diced carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and water, then add the dried thyme, dried parsley, bay leaf, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes or until the chicken is fully cooked.
Remove the chicken breasts and shred them into bite-sized pieces using two forks. Discard any bones or skin if present.
Return the shredded chicken to the pot and add the egg noodles. Cook for 6-8 minutes, or until the noodles are tender.
Taste and adjust seasoning with more salt or pepper if needed.
Remove the bay leaf before serving.
Garnish with fresh chopped parsley, if desired, and serve hot!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
