Chicken Noodle Soup Recipe

Chicken noodle soup is the epitome of comfort food. This wholesome, soothing dish is filled with tender chicken, fresh vegetables, and egg noodles in a savory broth. Whether you’re feeling under the weather or just craving something warm and comforting, this recipe will hit the spot every time.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 10 cups chicken broth (or water with chicken bouillon)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 2 cups egg noodles (or other pasta of choice)
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp lemon juice (optional, for added brightness)

Equipment

• Large pot or Dutch oven
• Stirring spoon
• Knife and cutting board
• Ladle

Instructions

1. Cook the chicken:
   In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, then cook it in the pot for 5–7 minutes per side, or until it’s golden brown and cooked through. Remove from the pot and set aside to cool.
2. Sauté the vegetables:
   In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.
3. Add the broth and seasonings:
   Pour in the chicken broth, adding the bay leaf, thyme, and rosemary. Stir to combine and bring the mixture to a boil.
4. Shred the chicken:
   While the soup is heating, shred the cooked chicken using two forks. Add the shredded chicken back into the pot once the broth is boiling.
5. Cook the noodles:
   Add the egg noodles (or pasta of choice) and cook according to package directions, typically 6–8 minutes, or until the noodles are tender.
6. Finish the soup:
   Remove the pot from the heat and discard the bay leaf. Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. Stir in lemon juice for an extra touch of brightness, if desired.
7. Serve:
   Ladle the soup into bowls and garnish with fresh parsley if using. Serve hot and enjoy!

Tips

• Make it ahead: Chicken noodle soup stores well! Store it in the fridge for up to 3 days or freeze for up to 3 months. The noodles will absorb some of the broth as it sits, so add a bit more broth when reheating.
• Add greens: For extra nutrition, stir in some spinach, kale, or parsley during the last few minutes of cooking.
• Use leftover chicken: If you have leftover cooked chicken, this soup is a great way to repurpose it! Simply skip the step of cooking the chicken and add it when you add the broth.

This chicken noodle soup is a timeless recipe that offers comfort and warmth in every bite. With its tender chicken, flavorful broth, and fresh vegetables, it’s the perfect dish for cold days or when you’re in need of a little TLC. Make a big batch and enjoy the cozy goodness all week long!