Easy Classic Chicken Noodle Soup
Comforting and wholesome chicken noodle soup made with tender chicken, hearty vegetables, and classic egg noodles in a rich, savory broth—ready in under an hour.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1.5 lb boneless skinless chicken breasts cut into large chunks
- 1 cup yellow onion diced
- 1 cup carrots thinly sliced
- 1 cup celery thinly sliced
- 2 tsp garlic minced
- 8 cups low-sodium chicken broth
- 0.5 tsp dried thyme
- 1 tsp dried parsley
- 8 oz wide egg noodles dry
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp lemon juice optional, for brightness
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Stir in garlic and cook until fragrant, about 0.5 to 1 minute.
- Add chicken, chicken broth, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer and cook until the chicken is cooked through, about 15 to 18 minutes.
- Transfer chicken to a board, shred or chop into bite-size pieces, and return to the pot.
- Stir in egg noodles and simmer until tender, about 6 to 8 minutes.
- Finish with lemon juice and parsley. Taste and adjust salt and pepper as needed, then serve warm.
Notes
For richer flavor, simmer the broth with a parmesan rind or add a splash of chicken base. Use low-sodium broth and season at the end for better control. Leftovers thicken as noodles absorb broth—add a little water or broth when reheating.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg