Description
Rich, comforting chicken noodle soup made from scratch with tender chicken, fresh vegetables, and hearty egg noodles in a flavorful homemade broth.
Ingredients
Scale
- 1 whole chicken (3–4 pounds), cut into pieces
- 12 cups water
- 2 bay leaves
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 8 ounces wide egg noodles
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Place chicken pieces in a large pot with 12 cups water and bay leaves. Boil, then simmer 45-60 minutes.
- 2. Remove chicken and strain broth. Clean pot.
- 3. Cool chicken, then remove skin and bones. Shred meat into bite-sized pieces.
- 4. Heat olive oil in pot, add onion and cook 3-4 minutes until softened.
- 5. Add celery and carrots, cook 5-6 minutes until starting to soften.
- 6. Add garlic and cook 1 minute until fragrant.
- 7. Add strained broth, thyme, salt, and pepper. Boil, then simmer 15 minutes.
- 8. Add shredded chicken and simmer 5 minutes to heat through.
- 9. Boil soup and add egg noodles. Cook 6-8 minutes until tender.
- 10. Remove from heat, stir in parsley, and let rest 5 minutes before serving.
Notes
Store leftovers up to 4 days refrigerated. Freeze without noodles up to 3 months. Add extra broth when reheating as noodles absorb liquid.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g