Wonderful Homemade Chicken Noodle Soup
Warm, comforting, and packed with wholesome ingredients, this Wonderful Homemade Chicken Noodle Soup is the ultimate cure for chilly days or when you're craving a hearty, nourishing meal. Made with tender shredded chicken, aromatic herbs like thyme and oregano, and a medley of fresh vegetables, this classic soup brings robust flavor to every spoonful. The addition of egg noodles creates the perfect balance of texture, while a touch of fresh parsley and a squeeze of lemon juice add a bright, fresh finish. Ready in just 50 minutes, this easy chicken noodle soup recipe is a family favorite, offering six generous servings of homemade comfort. Perfect for meal prep or a cozy weeknight dinner, this is the best chicken noodle soup you'll ever make!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 ounces egg noodles
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add boneless, skinless chicken breasts to the pot. Lower the heat to a simmer, cover with a lid, and cook for 20 minutes or until the chicken is cooked through.
Remove the cooked chicken from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir in dried thyme, oregano, bay leaves, salt, and black pepper.
Add the egg noodles to the pot and simmer uncovered for 8-10 minutes, or until the noodles are tender.
Remove the bay leaves from the pot and discard them.
Stir in fresh parsley and lemon juice for a bright, fresh finish.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve the soup hot in bowls and enjoy your wonderful homemade chicken noodle soup!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 718 mg | 15% | |
*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.
