Ingredients (serves 4-6)
For the Soup:
1 lb boneless, skinless chicken breasts or thighs (about 2-3 pieces)
1 tablespoon olive oil (for cooking)
1 medium onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, chopped
8 cups chicken broth (or stock)
2 cups water (optional, for a lighter broth)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley (or 2 tablespoons fresh)
Salt and pepper to taste
1 1/2 cups egg noodles (or your favorite pasta)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Cook the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts or thighs and cook for 5-6 minutes per side until browned. Remove the chicken from the pot and set aside to cool slightly.
Prepare the Soup Base:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the chicken broth, water (if using), bay leaf, thyme, parsley, salt, and pepper. Bring the soup to a boil.
Simmer and Shred the Chicken:
Once the soup is boiling, reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
While the soup is simmering, shred the cooked chicken using two forks or chop it into bite-sized pieces.
Cook the Noodles:
Add the egg noodles to the soup and cook for 6-8 minutes, or until the noodles are tender.
Finish the Soup:
Stir the shredded chicken back into the soup and let it heat through for another 2-3 minutes. Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed.
Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a burst of freshness.
Tips:
Make it creamy: For a creamy version, add 1/2 cup of heavy cream or half-and-half just before serving.
Add veggies: Feel free to add other vegetables like peas, corn, or spinach for extra flavor and nutrition.
Make it ahead: Chicken noodle soup keeps well in the fridge for 3-4 days. Reheat gently on the stove before serving.
Freeze it: This soup can be frozen for up to 3 months. If freezing, cook the noodles separately and add them when reheating to avoid them getting mushy.
This Chicken Noodle Soup is the ultimate comfort food—hearty, flavorful, and perfect for cozying up on a chilly day. The tender chicken, fresh veggies, and warm broth make it a classic family favorite.
Enjoy your Chicken Noodle Soup!