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Chicken Noodle Soup
Caroline

Chicken Noodle Soup

This comforting Chicken Noodle Soup is a classic homemade favorite — packed with tender chicken, hearty vegetables, and soft egg noodles simmered in a flavorful broth. Perfect for chilly days or when you need a nourishing meal that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups water
  • 1 cup uncooked egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • salt and pepper, to taste

Equipment

  • large soup pot or Dutch oven
  • Sharp knife and cutting board
  • measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. In a large pot, add chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme.
  2. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 15–20 minutes, or until the vegetables and chicken are tender and cooked through.
  3. Stir in the egg noodles and cook for 5–7 minutes, or until they’re tender but not mushy.
  4. Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve warm.

Notes

  • For a richer flavor, sauté onions, carrots, and celery in a tablespoon of butter before adding broth.
  • Add more broth if you prefer a thinner soup consistency.
  • Leftovers make a perfect lunch and reheat beautifully the next day.