The Best Homemade Chicken Noodle Soup
Warm up your soul with the best homemade chicken noodle soup—a comforting classic packed with hearty flavors and wholesome ingredients. This recipe showcases tender shredded chicken, rich low-sodium chicken broth, and perfectly cooked egg noodles, complemented by a medley of fresh vegetables like carrots, celery, and onions. Enhanced with aromatic herbs such as thyme, oregano, and bay leaf, this soup boasts a depth of flavor that’s both nourishing and satisfying. Ready in just 50 minutes, with simple steps like searing chicken, simmering vegetables, and cooking everything to perfection, it’s a quick and easy meal for busy weeknights or cozy weekends. Garnished with a sprinkle of fresh parsley, this homemade chicken noodle soup is the ultimate comfort food that’s sure to impress your family and friends. Perfect for those searching for “classic chicken noodle soup” or “homemade comfort food recipes,” this dish is a must-try for any soup lover!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts (boneless, skinless)
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 3 stalks celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 cups chicken broth (low sodium)
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 8 ounces egg noodles
- 2 tablespoons parsley (chopped, for garnish)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken breasts in the pot for about 3 minutes per side, until lightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and water. Stir in the dried thyme, dried oregano, and bay leaf.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Discard any large pieces of fat or gristle.
Add the shredded chicken back into the pot along with the egg noodles. Simmer for an additional 8-10 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving. Enjoy your comforting bowl of chicken noodle soup!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.9 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 372 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2533 mg | 54% | |
*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.
