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Homemade Chicken Noodle Soup

Comforting Homemade Chicken Noodle Soup for Cozy Days

Homemade Chicken Noodle Soup is a comforting dish that warms the soul with tender chicken, colorful vegetables, and hearty noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Skinless Chicken Breasts Can substitute with rotisserie chicken for ease.
  • 8 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian version.
For the Noodles and Vegetables
  • 8 ounces Egg Noodles Gluten-free pasta can be used instead.
  • 2 large Carrots Adds sweetness and color; baby carrots may be a convenient substitute.
  • 2 stalks Celery Can be omitted if not on hand.
  • 1 small Onion Enhances flavor depth; shallots can be an alternative.
  • 3 cloves Garlic Garlic powder can be used in a pinch.
For Seasoning
  • 2 tablespoons Olive Oil Any cooking oil can suffice, such as canola or avocado oil.
  • 1 teaspoon Dried Thyme Fresh thyme is a great substitute (1 tsp fresh for each tsp dried).
  • Salt To taste; essential for flavor enhancement, adjust based on broth sodium.
  • Pepper To taste; essential for flavor enhancement, adjust based on broth sodium.
For the Finish
  • 2 tablespoons Fresh Parsley For garnish and freshness; other herbs like cilantro can provide a twist.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 small diced onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for about 5-6 minutes until the vegetables are softened and the onion is translucent.
  2. Stir in 3 minced garlic cloves and 1 teaspoon of dried thyme into the softened vegetables. Cook for another minute until the garlic is fragrant.
  3. Pour in 8 cups of low-sodium chicken broth and bring it to a boil. Once boiling, gently add 1 pound of boneless skinless chicken breasts.
  4. Reduce the heat to low, cover, and let it simmer for 20-25 minutes. After simmering, remove the chicken, shred it, and return to the pot.
  5. Stir in 8 ounces of egg noodles and cook uncovered for 8-10 minutes until tender but slightly al dente.
  6. Taste the soup and season with salt and pepper. Stir in 2 tablespoons of chopped fresh parsley and serve hot in bowls.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use low-sodium chicken broth and check noodle doneness at 8 minutes.

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