A comforting and easy homemade chicken noodle soup recipe, perfect for sick days or a cozy weeknight meal.
Author:ellievance
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs
1 cup chopped yellow onion (about 1 medium)
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
6 ounces wide egg noodles
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
Return chicken to the pot. Add chicken broth, water, thyme, and rosemary. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until chicken is cooked through.
Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
Stir in egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
Season soup with salt and pepper to taste.
Ladle soup into bowls and garnish with fresh parsley.
Notes
For quicker cooking, you can use pre-cooked rotisserie chicken. Shred the meat and add it in step 4.
This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
You can add other vegetables like peas or corn in the last 5 minutes of cooking.