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Homemade Chicken Noodle Soup Recipe

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4.1 from 8 reviews

This homemade chicken noodle soup is a comforting and classic dish made with tender chicken breasts, fresh vegetables, flavorful herbs, and egg noodles simmered in a savory chicken broth. Perfect for chilly days or when you need a soothing meal, this recipe delivers cozy warmth and hearty nutrition in every bowl.

Ingredients

Chicken and Broth

  • 2 boneless skinless chicken breasts
  • 8 cups chicken broth
  • 2 cups water

Vegetables

  • 4 celery stalks, chopped
  • 4 whole carrots, peeled and chopped
  • 1/2 onion, diced

Seasonings and Herbs

  • 1/4 teaspoon dried thyme leaves
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves

Pasta

  • 2 cups egg noodles

Instructions

  1. Combine Ingredients: Add the chicken breasts, chicken broth, chopped celery, chopped carrots, and diced onions to a large stock pot or Dutch oven. This forms the base of the soup.
  2. Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot to let it simmer gently.
  3. Cook the Chicken: Let the soup cook until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C). This usually takes about 20-30 minutes depending on the size of the chicken breasts.
  4. Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot.
  5. Add Flavorings: Stir in the dried thyme leaves, minced garlic, salt, pepper, bay leaves, and 2 cups of water to the pot. This enhances the depth of flavor in the soup.
  6. Boil and Add Noodles: Bring the soup back to a boil, then add the egg noodles and stir to incorporate.
  7. Cook Noodles: Cook over medium-high heat for 8 to 10 minutes, until the noodles are tender and cooked through.
  8. Remove Bay Leaves: Take out the bay leaves from the soup before serving to avoid any tough or bitter bites.
  9. Serve: Ladle the hot chicken noodle soup into bowls and enjoy immediately while warm for the best flavor and comfort.

Notes

  • Use fresh vegetables for the best texture and flavor.
  • Adjust salt and pepper to taste depending on your sodium preference.
  • For a richer broth, you can use homemade chicken stock instead of store-bought broth.
  • If you prefer gluten-free, substitute the egg noodles with gluten-free pasta.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://lauracooks.com/homemade-chicken-noodle-soup-recipe/