Homestyle Chicken Noodle Soup
Warm, comforting, and loaded with flavor, this Homestyle Chicken Noodle Soup is the ultimate soul-soothing classic. Made with tender shredded chicken, hearty egg noodles, and a medley of sautéed vegetables, this recipe strikes the perfect balance of simplicity and nourishment. Aromatic herbs like thyme, oregano, and bay leaves create a rich and savory broth, while a splash of fresh lemon juice adds a bright, refreshing finish. With just 15 minutes of prep and a cook time of 35 minutes, this one-pot wonder is perfect for busy weeknights or whenever you crave a bowl of homemade comfort. Serve it piping hot, garnished with fresh parsley, for a wholesome meal that brings a taste of nostalgia in every spoonful. Ideal for family dinners or cozy lunches, this classic chicken noodle soup recipe is as satisfying as it is easy to make!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound chicken breasts, boneless and skinless
- 8 cups chicken broth, low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups egg noodles, uncooked
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Add the dried thyme, dried oregano, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and transfer them to a cutting board. Shred the chicken into bite-sized pieces using two forks and set aside.
Discard the bay leaves from the soup. Add the egg noodles to the pot and raise the heat to medium. Cook the noodles for 8-10 minutes, or until they are tender.
Return the shredded chicken to the pot and stir it into the soup. Allow it to heat through for 2-3 minutes.
Stir in the chopped fresh parsley and lemon juice. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot in bowls, garnished with extra parsley if desired.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 633 mg | 13% | |
*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.
