Go Back
Homemade Chicken Noodle Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 8 ounces egg noodles
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables begin to soften.
  • Stir in the garlic and cook for one minute until fragrant.
  • Place the chicken breasts in the pot and pour in the chicken broth. Add the dried thyme and bring the mixture to a boil.
  • Reduce the heat to low and simmer until the chicken is fully cooked, about 15 minutes. Remove the chicken from the pot and shred it with two forks.
  • Return the shredded chicken to the pot. Add the egg noodles and cook until they are tender.
  • Season with salt and pepper. Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

If you plan to store leftovers, keep the noodles separate from the broth so they do not absorb too much liquid and turn soft. You can swap the chicken breasts for thighs if you prefer a richer taste, and a splash more broth will loosen the soup if it thickens in the fridge.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon