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Close-up of chicken noodle soup in a white bowl with carrots, celery, parsley, and a black-handled gold spoon.
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Chicken Noodle Soup

This Chicken Noodle Soup recipe is made from scratch with shredded chicken thighs, carrots, celery, and egg noodles cooked right in a golden broth. One pot, 50 minutes, serves 6.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch, Main Course, Soup
Cuisine: American
Keyword: chicken noodle soup, homemade chicken noodle soup
Servings: 6
Calories: 298kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 8 cups chicken broth low sodium
  • 1½ pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 cups egg noodles uncooked
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook for 6 to 7 minutes, until softened. Stir in the 4 cloves minced garlic for 1 minute more.
    Diced onion, sliced carrots, and celery before and after sautéing in a cream Dutch oven.
  • Pour in the 8 cups chicken broth, then add the 1½ pounds chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme, and the 2 bay leaves.
    Chicken broth added to sautéed vegetables, followed by chicken thighs, bay leaves, thyme, salt, and pepper.
  • Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the chicken is cooked through and tender. Lift the chicken out, shred it with two forks, and return it to the pot.
    Lifting cooked chicken thighs from the soup with tongs and shredding the meat with a fork.
  • Stir in the 3 cups egg noodles and simmer for 6 to 8 minutes, until tender.
    Adding egg noodles to chicken soup and simmering with shredded chicken, sliced carrots, and celery until tender.
  • Fish out the bay leaves. Stir in the 2 tablespoons parsley and 1 tablespoon lemon juice, then taste and adjust the salt before serving.
    Removing bay leaves from chicken noodle soup, then finishing with chopped fresh parsley and lemon juice.

Notes

  1. Chicken. Thighs stay tender and shred easily. If you use breasts, check them at 15 minutes instead of 20.
  2. Vegetables. Give the onion, carrots and celery a full 6 to 7 minutes before the broth goes in.
  3. Broth. Use low sodium so you can season it yourself. Taste before adding more salt.
  4. Noodles. Cook them in the pot if you’re serving right away. For leftovers, cook them separately and add to each bowl.
  5. Lemon juice. One tablespoon at the end. You won’t taste lemon, it just brightens the broth.
  6. Storage. Fridge up to 4 days in an airtight container. Add a splash of broth when reheating. Freeze without the noodles, up to 3 months.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 22g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 130mg | Sodium: 1694mg | Potassium: 589mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5353IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg
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