Classic chicken noodle soup made from scratch with juicy shredded chicken, vegetables, and egg noodles simmered in a savory broth—perfect for chilly nights or comforting meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 celery stalks, chopped
2 carrots, thinly sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1½ lbs boneless, skinless chicken thighs or breasts
1 tsp dried thyme or a few sprigs fresh
1 bay leaf
Salt and black pepper, to taste
6 oz egg noodles
2 tbsp chopped fresh parsley
1 tbsp lemon juice (optional)
Instructions
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In a large pot, heat olive oil over medium. Sauté onion, celery, and carrots for 6–8 minutes.
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Stir in garlic, thyme, bay leaf, salt, and pepper. Cook for 30 seconds.
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Pour in broth and bring to a low boil.
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Add chicken and simmer 15–20 minutes until cooked.
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Remove chicken, shred, and set aside.
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Add noodles and cook 6–8 minutes.
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Return chicken to pot and simmer 5 more minutes.
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Stir in parsley and lemon juice. Adjust seasoning and serve warm.