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Homemade Chicken Noodle Soup

Cozy Up with Homemade Chicken Noodle Soup Magic

This Homemade Chicken Noodle Soup is a comforting family-friendly meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Skinless Chicken Breasts can substitute with rotisserie chicken
  • 6 cups Low-Sodium Chicken Broth use homemade broth for richer flavor
  • 6 ounces Egg Noodles gluten-free noodles can be used as a substitute
For the Vegetables
  • 2 large Carrots, sliced frozen carrots can be used
  • 2 Celery Stalks, sliced green bell peppers can be substituted
  • 1 small Onion, diced shallots can be a milder alternative
  • 3 cloves Garlic, minced garlic powder can be used if fresh is unavailable
For the Seasoning
  • 2 tbsp Olive Oil vegetable oil can be an alternative
  • 1 tsp Dried Thyme use more if fresh thyme is used
  • to taste Salt and Pepper
For Garnish
  • 2 tbsp Fresh Parsley, chopped can be replaced with chives

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5-6 minutes until softened.
  2. Stir in 3 minced garlic cloves and 1 teaspoon of dried thyme. Cook for 1 minute.
  3. Pour in 6 cups of low-sodium chicken broth and bring to a gentle boil. Scrape any bits stuck to the bottom of the pot.
  4. Add 1 pound of boneless skinless chicken breasts. Cover and simmer for 20-25 minutes until fully cooked.
  5. Remove the chicken and shred using two forks. Return it to the pot.
  6. Add 6 ounces of egg noodles and cook for 8-10 minutes until tender.
  7. Season with salt and pepper to taste and stir in 2 tablespoons of chopped parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

This soup can be refrigerated for up to 3 days or frozen for 3 months. Reheat gently to preserve texture and flavors.

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