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Chicken Noodle Soup Recipe

4.85 from 90 votes

This homemade chicken noodle soup is cozy and comforting on chilly nights! Loaded with juicy chicken, tender noodles, and plenty of veggies, it's the best remedy for a cold, but also wonderful anytime you crave comfort food.

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 4 servings

Course: Soup

Cuisine: American

Ingredients

4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total)*)
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup onion (diced )
1/2 cup celery (diced )
1/2 cup carrots (peeled and sliced )
3 cloves garlic (minced)
4 cups low-sodium chicken broth
2 dry bay leaves
black pepper (to taste)
1 cup egg noodles ((1 1/2 oz) )
parsley (optional for garnish)

Instructions

Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.

Video

Notes

To make this a 30 minute meal, I suggest using pre-chopped veggies or a veggie chopper.

*Use chicken breasts in place if thighs if you prefer. See notes above for variations to this recipe.

See Instant Pot Chicken Noodle Soup here.

Nutrition

Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775.5mg, Fiber: 1.5g, Sugar: 3g

- WW Points: 2

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