Description
A comforting, homestyle chicken noodle soup that comes together in about 45 minutes. This recipe features tender vegetables, shredded chicken, and perfectly cooked egg noodles in a rich, savory broth.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 medium carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 8 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Prep vegetables by dicing the onion, slicing carrots into rounds, chopping celery, and mincing garlic.
- Heat butter in a large Dutch oven or stockpot over medium heat. Add onions, carrots, and celery; sauté for 5-7 minutes until onions are translucent and carrots begin to soften.
- Add minced garlic and dried thyme; stir constantly for 1 minute until fragrant, being careful not to let the garlic brown.
- Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to low. Add chicken breasts or thighs, cover, and simmer for 15-20 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken from pot, let cool slightly, then shred into bite-sized pieces using two forks. Discard skin and bones. Return shredded chicken to the pot.
- While chicken simmers, bring a separate pot of salted water to a boil. Cook egg noodles according to package directions (usually 7-9 minutes). Drain well.
- Stir cooked noodles into the soup pot. Add lemon juice and fresh parsley. Taste and season with salt and pepper as needed.
- Ladle hot soup into bowls and serve immediately with crusty bread or crackers.
Notes
For best texture, cook noodles separately and add them to the soup just before serving. If meal-prepping, store noodles and soup in separate containers. The soup tastes even better the next day as flavors meld. Freeze the soup without noodles for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken noodle soup, comfort food, weeknight dinner, homestyle soup, easy soup, healthy soup, winter recipes