Easy Homemade Chicken Noodle Soup
This classic chicken noodle soup recipe creates comfort in a bowl with tender chicken, vegetables, and noodles in flavorful broth. Perfect for cold days or when you need a warm, satisfying meal the whole family will love.
Ingredients
- 1.5 pounds bone-in skin-on chicken thighs or breasts
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 large carrots peeled and sliced
- 3 celery stalks sliced
- 4 garlic cloves minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 3-4 fresh thyme sprigs
- 2 cups wide egg noodles
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown for five minutes per side. Remove and set aside.
- Reduce heat to medium. Add diced onion to the pot and cook for three to four minutes until softened. Add minced garlic and cook one more minute.
- Pour in chicken broth and scrape up any brown bits from the bottom of the pot. Add carrots, celery, bay leaves, and thyme sprigs.
- Return chicken to the pot and bring to a boil. Reduce heat, cover partially, and simmer for twenty-five to thirty minutes until chicken cooks through.
- Remove chicken from pot and let cool for five minutes. Keep broth simmering.
- Shred or chop the cooled chicken, discarding skin and bones.
- Remove bay leaves and thyme sprigs from the soup. Taste and adjust seasoning.
- Bring soup to a boil and add egg noodles. Cook for eight to ten minutes until tender, stirring occasionally.
- Return shredded chicken to the pot and heat through for two minutes. Remove from heat and stir in fresh parsley. Adjust final seasoning and serve hot.