Homemade Chicken Noodle Soup

Total Time

About 55 minutes

Servings

6–8

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 3 cups cooked chicken, shredded or chopped
• 2 cups wide egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice, optional

Instructions

1. Heat the olive oil or butter in a large soup pot over medium heat.
2. Add the chopped onion, sliced carrots, and celery.
3. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the chicken broth.
6. Add the thyme, dried parsley, oregano, bay leaf, salt, and black pepper.
7. Stir well and bring the soup to a gentle boil.
8. Reduce the heat and simmer for about 15 minutes, or until the carrots and celery are nearly tender.
9. Add the cooked chicken to the pot.
10. Stir in the egg noodles.
11. Simmer for another 8–10 minutes, or until the noodles are tender.
12. Remove the bay leaf.
13. Taste the soup and adjust the salt and pepper if needed.
14. Stir in the fresh parsley.
15. Add lemon juice if you want a slightly brighter flavor.
16. Serve hot.

Tips

Use homemade chicken broth if possible for the richest flavor.

Do not overcook the noodles because they will continue to soften in the hot broth.

If making the soup ahead of time, cook the noodles separately and add them when reheating. This helps prevent them from becoming mushy.

You can use rotisserie chicken for a quick version.

For a richer soup, add a small splash of heavy cream at the end.

Notes

You can use boneless chicken breasts or thighs if you prefer to cook the chicken directly in the soup.

If using raw chicken, simmer it in the broth until fully cooked, remove it, shred it, then return it to the pot.

Add more broth if the soup becomes too thick after the noodles cook.

You can also add peas, corn, spinach, or potatoes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

The noodles will absorb more broth as the soup sits, so you may need to add extra broth when reheating.

Freezing

For best results, freeze the soup without the noodles.

Store in freezer-safe containers for up to 3 months.

Thaw overnight in the refrigerator, reheat, and add freshly cooked noodles before serving.