The Best Homemade Chicken Noodle Soup Recipe
This homemade chicken noodle soup recipe offers a comforting and flavorful bowl of classic goodness made from scratch. Tender chicken breasts simmered in a savory broth with sautéed vegetables, fresh herbs, and perfectly cooked egg noodles make for a satisfying and nourishing meal perfect for any day of the year.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables and Herbs
- 1 medium yellow onion
- 3 garlic cloves
- 4 carrots
- 2 ribs celery
- 1 Tbsp fresh parsley (plus extra for garnish)
Seasonings
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp freshly cracked black pepper
- 1–3 tsp salt (divided, to taste)
Other Ingredients
- 2 Tbsp olive oil
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 6 oz. egg noodles (uncooked)
Instructions
- Gather Ingredients: Assemble all necessary ingredients to ensure a smooth cooking process.
- Prep Vegetables and Herbs: Dice the onion, mince garlic, peel and dice carrots, dice celery, and mince the fresh parsley. Set the parsley aside for garnish later.
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
- Add Seasonings and Garlic: Stir in the minced garlic, dried basil, dried thyme, bay leaf, cracked black pepper, and 1 teaspoon salt. Continue cooking for an additional 5 minutes to blend the flavors.
- Add Chicken and Broth: Place the chicken breasts into the pot and pour in the chicken broth to cover them completely.
- Simmer: Cover the pot with a lid, bring the mixture to a boil over high heat, then reduce heat to low. Keep the soup simmering, bubbling gently, for one hour to fully cook the chicken and develop the broth’s flavor.
- Shred Chicken: Remove the chicken breasts from the pot. Using two forks, shred the meat finely. Return the shredded chicken to the pot after the noodles are cooked.
- Season Broth: Taste the broth and adjust the seasoning with additional salt as needed, starting with one teaspoon. The broth may already be salty depending on the bouillon used.
- Cook Egg Noodles: Increase heat to high and bring the broth to a boil again. Add egg noodles and cook until tender, approximately 7 minutes.
- Combine and Reheat: Return the shredded chicken to the soup pot, stir well, and warm through. Taste and adjust salt if needed.
- Serve: Ladle the soup into bowls, garnish with the reserved fresh parsley, and serve hot for a comforting meal.
Notes
- Simmer the soup at a low but steady simmer to ensure the chicken cooks thoroughly and shreds easily without becoming tough.
- Adjust salt carefully as some chicken broths and bouillons can be quite salty.
- You can substitute egg noodles with any pasta of your choice or gluten-free noodles for dietary preferences.
- For richer flavor, consider adding a splash of lemon juice or a dash of hot sauce when serving.
Keywords: chicken noodle soup, homemade soup, comfort food, classic chicken soup, easy soup recipe, chicken broth soup, egg noodles soup
