Chicken Noodle Soup

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This tried-and-true Chicken Noodle Soup is an old-fashioned recipe that's made from scratch, just like my mom used to make. Loaded with tons of tender chicken, egg noodles, and fresh veggies, it's the ultimate comfort food that's one of our family favorites.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Chicken Noodle Soup

Servings: servings

Calories: 387kcal

Ingredients

1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 medium yellow onion diced
3 stalks celery sliced
2 large carrots peeled and sliced
1 teaspoon Kosher salt
½ teaspoon freshly cracked black pepper
3 garlic cloves minced
1 ½ pounds boneless skinless chicken breasts (or thighs)
3 sprigs fresh thyme
1 sprig Rosemary
2 dried bay leaves
6 cups low-sodium chicken broth
6 ounces wide egg noodles
¼ cup finely chopped fresh parsley
2 Tablespoons fresh lemon juice optional

Instructions

Heat the olive oil and butter in a large stockpot over medium heat. Add onions, celery, carrots, salt, and pepper. Cook, stirring occasionally, until softened, about 7 -10 minutes.
1 Tablespoon olive oil, 1 Tablespoon unsalted butter, 1 medium yellow onion, 3 stalks celery, 2 large carrots, 1 teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper
Add the garlic and cook until fragrant, about 1 minute.
3 garlic cloves
Add the chicken, thyme, rosemary, bay leaves, chicken broth, and water. Bring to a boil over medium-high heat.
1 ½ pounds boneless, 3 sprigs fresh thyme, 1 sprig Rosemary, 2 dried bay leaves, 6 cups low-sodium chicken broth
Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, for about 25 minutes.
Transfer the cooked chicken to a cutting board and discard the thyme, rosemary, and bay leaves.
Shred or dice the chicken into bite-size pieces.
Return the chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes.
6 ounces wide egg noodles
Turn the heat off and stir in the chopped parsley and lemon juice. Serve immediately
¼ cup finely chopped fresh parsley, 2 Tablespoons fresh lemon juice

Notes

Storage:

Refrigerator - If storing the leftovers with the noodles, they can be stored in the refrigerator in an airtight container for about 2 days. If you store the noodles and soup separately, you can store them in the fridge for up to 3–4 days. Reheat on the stove or in the microwave until warmed through.

Freezer - You can also freeze leftover soup up to a couple of months. The noodles will be extra soft once thawed and reheated, but the soup will still taste great.

Nutrition