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Chicken Noodle Soup

This hearty chicken noodle soup is the ultimate comfort food, packed with tender shredded chicken, a rich, flavorful broth, and perfectly cooked egg noodles. It’s an easy, one-pot meal that’s perfect for cold days, sick days, or anytime you’re craving a warm, nourishing bowl of homemade goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 6
Calories 320 kcal

Ingredients
  

  • 2 large boneless skinless chicken breasts (or thighs for more flavor)
  • 6 ounces egg noodles
  • 1 tablespoon fresh parsley chopped (for garnish)
  • Juice of ½ a lemon
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 8 cups chicken broth homemade or store-bought
  • 2 cups water optional, for extra broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric optional, adds warmth and color
  • Salt & pepper to taste

Instructions
 

  • In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes, stirring occasionally, until softened.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Pour in the chicken broth and water.
  • Add the bay leaf, thyme, oregano, turmeric, salt, and pepper. Stir to combine.
  • Nestle the chicken breasts (or thighs) into the broth, ensuring they are fully submerged.
  • Bring to a gentle boil, then reduce heat and let it simmer for 20-25 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and transfer it to a plate.
  • Using two forks, shred the chicken into bite-sized pieces.
  • Return the shredded chicken to the pot and stir.
  • Add the egg noodles and let them simmer for 6-8 minutes, or until tender.
  • Stir occasionally to prevent sticking.
  • Remove the bay leaf and discard it.
  • Stir in the fresh parsley and squeeze in the lemon juice for added brightness.
  • Taste and adjust seasoning if needed.
  • Ladle the soup into bowls and serve warm.

Notes

Storage & Reheating Tips

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze (without noodles) for up to 3 months; add fresh noodles when reheating.
  • Reheat: Warm on the stove over low heat, adding extra broth if needed.