Homestyle Chicken Noodle Soup: A Comforting Classic (Print Version)
This Classic Chicken Noodle Soup recipe brings warmth to any day. Learn my easy, comforting version with tender chicken and savory broth.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (if no parmesan rind)
# Ingredients:
→ Soup Base Essentials
01 -
2 tbsp Olive Oil
02 -
1 large Yellow Onion, diced
03 -
2 large Carrots, peeled and diced
04 -
2 stalks Celery, diced
05 -
4-5 cloves Garlic, minced
06 -
8 cups (2 liters) Low-Sodium Chicken Broth
07 -
1 tsp Dried Thyme
08 -
2 Bay Leaves
09 -
Salt and freshly ground Black Pepper, to taste
→ Chicken & Noodles
10 -
1.5 lbs Boneless, Skinless Chicken Breast
11 -
4-6 oz Wide Egg Noodles
→ Finishing Touches
12 -
1/4 cup Fresh Parsley, chopped
13 -
1-2 tbsp Fresh Lemon Juice (optional, but recommended)
→ Optional Boosters
14 -
1 Parmesan Rind (for simmering in broth)
15 -
A pinch of Red Pepper Flakes (for a little kick)
# Instructions:
01 -
First things first, get all your chopping out of the way. Dice your onion, carrots, and celery into roughly equal-sized pieces. This helps them cook evenly, you know? Then, pat your chicken breasts dry and season them with a pinch of salt and pepper. I always forget to pat the chicken dry, and it makes a difference, honestly, for a better sear. This little bit of prep makes the cooking flow so much smoother, trust me.
02 -
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once it's shimmering, add your seasoned chicken breasts. Sear them for about 3-4 minutes per side, until they're golden brown. They don't need to be cooked through at this point; we're just building flavor. I once burned the chicken trying to get it super crispy, oops! Just a nice golden crust is what we're going for here, hon.
03 -
Remove the chicken from the pot and set it aside. Add the remaining olive oil, then toss in your diced onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until they start to soften and get a little translucent. This is where the magic happens, honestly, the smell is just heavenly! Don't rush this step; it builds the foundation for your Classic Chicken Noodle Soup's flavor profile.
04 -
Once the veggies are soft, add the minced garlic and cook for another minute until fragrant. Oh, that garlic smell! Pour in the chicken broth, then add the dried thyme and bay leaves. Bring the mixture to a gentle simmer. This is where I always forget to salt the water, but for the soup, I wait a bit. The broth will deepen in flavor as it warms up. If you're using a parmesan rind, pop it in now!
05 -
Return the seared chicken breasts to the pot. Make sure they're mostly submerged in the broth. Cover the pot and let it simmer for about 15-20 minutes, or until the chicken is cooked through and shreds easily with two forks. I usually pull out the chicken, shred it on a cutting board (careful, it's hot!), and then put it back in. Sometimes I get a little messy here, but it's worth it!
06 -
Once the chicken is shredded and back in the pot, add your egg noodles. Cook them according to package directions, usually around 7-10 minutes, until they’re tender. Taste the Classic Chicken Noodle Soup and adjust seasonings with salt and pepper as needed. I always add a splash of lemon juice at the very end, it brightens everything up! Stir in the fresh parsley just before serving. It should look rich, smell amazing, and feel like a warm hug!
# Notes:
01 -
Don't rush the sautéing of your veggies; it builds the base flavor for the whole soup, honestly.
02 -
This Classic Chicken Noodle Soup stores beautifully for days; just keep the noodles separate if you can for best texture.
03 -
No egg noodles? Orzo works in a pinch, or even small pasta shapes. I've tried it!
04 -
A sprinkle of fresh dill or parsley right before serving makes this soup sing, trust me.
# Tools You'll Need:
01 -
Large Pot or Dutch Oven
02 -
Cutting Board
03 -
Sharp Knife
04 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal
Total Fat: 10-15g
Total Carbohydrate: 30-40g
Protein: 30-35g