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Chicken Noodle Soup · Classic

Classic Homemade Chicken Noodle Soup

A golden broth full of tender shredded chicken, soft vegetables and egg noodles, made from scratch in under an hour. The kind of soup that makes a house feel like home.

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Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Level
Easy

Ingredients

  • 2 tbsp olive oil or butter
  • 1 medium onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 ½ lb boneless skinless chicken breasts or thighs
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • 6 oz wide egg noodles, about 3 cups
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft.
  2. Add the garlic and stir 30 seconds, until fragrant.
  3. Pour in the broth and add the whole chicken pieces, thyme, bay leaf, salt and pepper. Bring to a boil, then lower to a gentle simmer.
  4. Simmer, partly covered, until the chicken reaches 165°F (74°C) in the thickest part.
  5. Lift out the chicken onto a cutting board and shred it with two forks. Remove the bay leaf.
  6. Bring the broth back to a boil, add the noodles and cook until tender.
  7. Stir the chicken back in with the parsley and lemon juice. Taste and add more salt if needed, then ladle into bowls.

Tip: Short on time? Leave out the raw chicken, simmer the broth and vegetables for 10 minutes, then stir in 3 cups shredded rotisserie chicken with the noodles.

Tip: Noodles keep soaking up broth. If you plan on leftovers, cook the noodles separately and add them to each bowl.

Storage: Refrigerate up to 4 days. Freeze the soup without noodles up to 3 months.

Make ahead: Make the soup through step 5 up to 2 days ahead, then reheat and cook the noodles just before serving.

Estimated nutrition per serving: 330 calories · protein 35 g · carbohydrates 27 g · fiber 3 g · sugars 4 g · fat 9 g (saturated 1.5 g) · sodium 1,130 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.