homemade chicken noodle soup with egg noodles
This homemade chicken noodle soup with egg noodles is cozy, nourishing, and full of flavor. A simple stovetop classic made with everyday ingredients — ready in under an hour and perfect for chilly nights or when you just need a little comfort.
Equipment
- Large Soup Pot
- Wooden Spoon
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery chopped
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1.5 cups wide egg noodles
- 1 tsp dried thyme
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 1 bay leaf
- fresh parsley chopped, for garnish
Optional Additions
- lemon juice a squeeze before serving
- smoked paprika a pinch, for extra warmth
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
- Pour in chicken broth and add bay leaf and thyme. Bring to a soft boil, stirring gently.
- Stir in shredded cooked chicken. Let simmer for a few minutes.
- Add egg noodles and reduce heat to medium-low. Simmer for about 10 minutes, stirring occasionally.
- Remove bay leaf. Taste and adjust seasoning with salt, pepper, or lemon juice if using.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
To store leftovers, refrigerate for up to 4 days or freeze (without noodles) for up to 2 months. For a crockpot version, cook all ingredients except noodles on low for 6 hours, adding noodles in the last 20 minutes.
Nutrition
Calories: 285kcalCarbohydrates: 22gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 610mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 6400IUVitamin C: 9mgCalcium: 35mgIron: 2.2mg
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