Easy Homemade Chicken Noodle Soup
This comforting homemade chicken noodle soup brings the warmth of a classic kitchen staple to your table in under an hour. Featuring tender chicken breasts, vibrant carrots, crisp celery, and savory egg noodles in a rich, golden broth, this dish is the perfect remedy for a hectic day. By prioritizing fresh ingredients like aromatics and herbs, you create a nourishing meal that is far superior to canned alternatives. It is a timeless, simple, and deeply soul-soothing recipe that is perfect for any night of the week.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Halal
Ingredients
1 lb boneless skinless chicken breasts
8 cups low-sodium chicken broth
2 cups egg noodles
2 large carrots, peeled and sliced into rounds
2 stalks celery, sliced
1 small onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, cooking until slightly softened, about 5 minutes.
Add the minced garlic and thyme, stirring for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the chicken breasts to the broth, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles and cook according to package directions, usually about 8-10 minutes, until tender.
Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days; note that noodles will absorb broth over time so you may need to add a splash of water when reheating. You can also add frozen peas or spinach at the end for extra color and nutrition.
Find it online: https://cookingwithramsay.com/easy-homemade-chicken-noodle-soup/