Classic Chicken Noodle Soup
Warm, comforting, and filled with wholesome ingredients, this Classic Chicken Noodle Soup is the ultimate cozy meal to nourish your body and soul. Made with tender shredded chicken, hearty egg noodles, and a medley of sautéed onions, carrots, and celery, this recipe is simmered to perfection in flavorful chicken broth infused with thyme and bay leaves. Ready in under an hour, it’s ideal for both chilly nights and quick meals for the whole family. A splash of fresh parsley adds a pop of color and freshness, making this timeless soup a delicious and satisfying option for weeknight dinners or when you need a soothing bowl of comfort food. Perfectly seasoned and endlessly soothing, this classic recipe is one to keep on repeat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound chicken breast, boneless and skinless
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, sliced carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breast into the pot, then pour in the chicken broth.
Add the dried thyme and bay leaves to the broth. Increase the heat to bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and place it on a plate. Shred the chicken using two forks.
Return the shredded chicken to the pot. Discard the bay leaves.
Add the egg noodles to the pot. Raise the heat slightly to bring the soup to a gentle boil and cook the noodles for about 7-9 minutes, or until tender.
Stir in the fresh parsley, salt, and black pepper to taste. Adjust seasoning if necessary.
Remove from the heat and serve the soup hot.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 7468 mg | 325% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 22.2 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 472 mg | 36% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4254 mg | 91% | |
*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.
