A comforting and easy homemade chicken noodle soup recipe, perfect for sick days or a cozy weeknight meal.
Author:maddie-thompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs
1 cup chopped yellow onion (about 1 medium)
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
6 ounces uncooked egg noodles
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and water. Add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
While the broth simmers, shred or dice the cooked chicken.
Add the shredded chicken and uncooked egg noodles to the pot. Cook according to noodle package directions, usually 8-10 minutes, until noodles are tender.
Taste and adjust seasoning if needed.
Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
For quicker prep, use pre-shredded carrots and celery.
This soup freezes well. Cool completely before transferring to freezer-safe containers. Reheat on the stovetop or in the microwave.