Hearty Chicken Noodle Soup
Warm, comforting, and bursting with flavor, this Hearty Chicken Noodle Soup is the ultimate cold-weather classic that feels like a hug in a bowl. Made from tender shredded chicken, wholesome vegetables like carrots, celery, and onions, and a fragrant medley of dried thyme and parsley, this recipe delivers both nutrition and nostalgia. Cooked in a savory chicken broth and finished with al dente wide egg noodles, this dish is perfect for soothing colds or simply warming up on a chilly evening. Ready in under an hour, this six-serving pot of goodness is easy to prepare yet rich in flavor. Garnish with fresh parsley for an extra touch of brightness, and serve this homemade chicken noodle soup piping hot for a wholesome meal your entire family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and sliced carrots
- 3 medium, sliced celery stalks
- 3 minced garlic cloves
- 8 cups chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 8 ounces wide egg noodles
- 2 tablespoons, finely chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the boneless, skinless chicken breasts to the pot.
Add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks and set aside.
While the chicken is cooling, add the wide egg noodles to the pot and cook them according to the package instructions (typically 6-8 minutes) until tender.
Return the shredded chicken to the pot and stir to combine. Allow the soup to simmer for another 2-3 minutes to ensure everything is heated through.
Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 779 mg | 17% | |
*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.
