Description
This easy chicken noodle soup is the ultimate comfort food, packed with tender chicken, hearty vegetables, and egg noodles in a flavorful broth. Perfect for chilly nights or when you’re feeling under the weather, this homemade soup is quick, simple, and ready in under an hour.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs, or rotisserie chicken)
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (or stock)
- 2 cups egg noodles (or pasta of choice)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 3-5 minutes until softened. Stir in garlic and cook for another minute.
- Add Chicken & Broth: Pour in the chicken broth, add the chicken breasts, and season with thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for about 25 minutes until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks.
- Add Noodles: Add the egg noodles to the pot and simmer for 10 minutes until tender.
- Finish & Serve: Return the shredded chicken to the pot, adjust seasoning if needed, and serve hot.
Notes
- Vegetarian Option: Use vegetable broth and replace the chicken with tofu or extra veggies.
- Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 3 months; reheat with extra broth as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
