Description

A warm and comforting chicken noodle soup made with simple ingredients and a slow-simmered broth, perfect for cozy nights and busy evenings.

Ingredients

Scale

4 cups (960 ml) low-sodium chicken broth
4 cups (960 ml) water
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
1 bay leaf
Salt and freshly ground black pepper, to taste
2 boneless, skinless chicken breasts (about 12 oz / 340 g), cut into bite-sized pieces
6 oz (170 g) wide egg noodles
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme (optional)

Instructions

In a large soup pot, heat a splash of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until onions are translucent and vegetables soften, about 5–7 minutes.
Stir in minced garlic and dried thyme, cooking just until fragrant, about 1 minute.
Add chicken broth, water, and bay leaf. Stir and bring to a gentle boil.
Add bite-sized chicken pieces to the boiling broth. Reduce heat to a simmer and cook until chicken is opaque and tender, about 10 minutes.
Cook egg noodles separately in salted boiling water according to package directions until al dente, about 8-10 minutes. Drain and set aside.
Remove bay leaf from soup. Add cooked noodles to the pot and stir gently to combine.
Season soup with salt and pepper to taste. Stir in fresh parsley just before serving.

Notes

Cook noodles separately to prevent them from becoming mushy. Add fresh parsley at the end to preserve brightness. For richer broth, optionally add a splash of white wine or lemon juice at the end. Leftovers keep well in the fridge for up to 3 days. Freeze soup without noodles and add fresh noodles when reheating.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups (350 ml)
Calories: 250
Fat: 6
Protein: 20

Keywords: chicken noodle soup, homemade soup, comfort food, easy chicken soup, cozy soup, chicken broth, egg noodles