Homemade Chicken Noodle Soup (Printer-friendly)

A warm blend of chicken, vegetables, and egg noodles simmered in a flavorful, aromatic broth.

# What You Need:

→ Poultry

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped

→ Broth & Seasonings

07 - 8 cups low-sodium chicken broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper

→ Noodles

13 - 6 oz egg noodles

→ Optional

14 - 1 tablespoon olive oil (for sautéing vegetables)
15 - Juice of ½ lemon

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken, chicken broth, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
04 - Remove chicken from pot and shred using two forks. Return shredded chicken to the pot.
05 - Add egg noodles to pot and simmer for 8 to 10 minutes until tender.
06 - Stir in fresh parsley and lemon juice. Adjust seasoning as needed and remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with additional parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in just an hour, yet tastes like it's been simmering all day
  • The combination of tender chicken, soft vegetables, and silky noodles in a savory broth feels like a warm hug in a bowl
  • It's naturally dairy-free, making it perfect for almost any dietary need without sacrificing flavor
  • One pot means less cleanup and more time enjoying what really matters
02 -
  • The chicken will continue cooking even after you remove it from heat, so don't overcook it in the initial simmer or it'll be stringy and dry. Twenty minutes is usually perfect.
  • Add the lemon juice right before serving, not during cooking. It loses its brightness if it simmers too long, and that brightness is essential—it's what makes people ask for the recipe.
  • If your noodles are overcooked before the soup finishes, they'll turn to mush. Add them toward the very end of cooking, or cook them separately in salted water and add them to individual bowls.
03 -
  • If you use bone-in chicken thighs instead of boneless, simmer them for 25 minutes instead of 20, then remove carefully, pick the meat off the bones, and return just the meat to the pot. Your broth will have noticeably more depth.
  • Keep your broth at a gentle simmer, not a rolling boil. A gentle simmer keeps the chicken tender and the broth clear and clean-tasting—boiling it aggressively makes everything cloudy and the chicken tough.

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