Easy Chicken Noodle Soup
Warm up your soul with this comforting and flavorful Easy Chicken Noodle Soup—perfect for busy weeknights or soothing a cold. Made with tender shredded chicken, hearty egg noodles, and a medley of carrots, celery, and onions, this classic recipe is brought to life with aromatic garlic, dried herbs, and a rich chicken broth. Ready in just 45 minutes, this wholesome homemade soup is as simple as it is satisfying, requiring minimal prep and only one pot. Garnish with fresh parsley for a pop of color and serve steaming hot for a meal that tastes like a hug in a bowl. Perfect for anyone craving a quick and nutritious comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrot
- 2 medium celery stalk
- 3 cloves garlic cloves
- 2 pieces chicken breast (boneless, skinless)
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 2 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the onion, peel and slice the carrots into thin rounds, and slice the celery into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Place the chicken breasts into the pot with the sautéed vegetables. Pour in the chicken broth, and add the dried thyme, dried parsley, bay leaf, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked (165°F/74°C internally).
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf.
Return the shredded chicken to the pot and add the egg noodles. Simmer for an additional 8-10 minutes until the noodles are tender.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 363 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3381 mg | 72% | |
*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.
