This comforting Chicken Noodle Soup is a hearty, flavorful classic that’s perfect for cold days or when you need a soothing, nourishing meal.
With tender chicken, vibrant vegetables, and perfectly cooked egg noodles, it’s a recipe that warms the soul and satisfies the appetite.
Ingredients
1 pound boneless, skinless chicken breasts or thighs
8 cups chicken broth
2 cups water
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
2 cups egg noodles
Instructions
1. Prepare the Broth:
In a large pot or Dutch oven, combine chicken broth, water, and bay leaf. Bring to a gentle boil.
2. Cook the Chicken:
Add the chicken breasts or thighs to the boiling broth. Reduce heat to a simmer and cook for 20-25 minutes or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and set aside.
3. Cook the Vegetables:
Add carrots, celery, onion, garlic, thyme, parsley, salt, and pepper to the broth.
Simmer for 10-15 minutes until the vegetables are tender.
4. Add the Noodles:
Stir in the egg noodles and cook for 6-8 minutes, or until they are tender but still firm.
5. Combine and Serve:
Return the shredded chicken to the pot and stir until heated through.
Adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and serve warm.
For the perfect Chicken Noodle Soup, start with quality ingredients like boneless, skinless chicken or even bone-in for a richer broth.
Sautéing the vegetables before adding the broth enhances the depth of flavor, while cooking the noodles separately prevents them from becoming soggy, especially when storing leftovers.
Fresh herbs like parsley or thyme add brightness, and a squeeze of lemon can elevate the overall taste. For a creamy twist, a splash of heavy cream can be added just before serving.
Adjust the seasoning to your preference, and you’ll have a comforting, flavorful soup that’s perfect for any occasion.
To store Chicken Noodle Soup, allow it to cool completely before transferring it to an airtight container.
You can store it in the refrigerator for up to 3 days. For best results, store the noodles separately from the broth to prevent them from becoming soggy.
When reheating, combine the soup and noodles on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened.
If freezing, avoid adding the noodles beforehand. Instead, freeze the soup base (chicken, broth, and vegetables) in a freezer-safe container for up to 3 months.
When ready to enjoy, thaw the soup in the refrigerator overnight, reheat it, and cook fresh noodles to add just before serving.
This method keeps the texture and flavor of the soup at its best.
Here’s an approximate nutritional breakdown for a serving of Chicken Noodle Soup (1 bowl, about 2 cups):
Calories: 250-300 kcal
Protein: 20-25 g
Fat: 8-10 g
Carbohydrates: 25-30 g
Fiber: 2-3 g
Sugar: 4-5 g
Sodium: 800-1000 mg (varies with broth and added salt)
Key Notes:
To reduce sodium, use low-sodium chicken broth and adjust seasoning accordingly.
Using whole-grain egg noodles can increase fiber content.
For a lower-calorie option, reduce the amount of noodles or use zoodles (zucchini noodles) instead.
These values may vary depending on portion sizes and specific ingredient brands.