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Classic Homemade Chicken Noodle Soup

A close-up of a blue bowl filled with rich broth, egg noodles, shredded chicken, and bright orange carrot slices from the best chicken noodle soup.
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A simple recipe for deeply flavorful, comforting chicken noodle soup that tastes like it simmered all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the dried thyme and the bay leaf. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes to allow the vegetables to soften fully.
  5. Remove and discard the bay leaf. Stir in the shredded chicken and the egg noodles.
  6. Cook until the noodles are tender, usually about 6 to 8 minutes, depending on the noodle type. Do not overcook the noodles.
  7. Stir in the fresh parsley. Season generously with salt and pepper to your taste.
  8. Serve hot.

Notes

  • For a richer broth flavor, use a combination of store-bought broth and water, adding one chicken bouillon cube.
  • If you prefer a thicker soup, add the noodles during the last 5 minutes of cooking.
  • Shred the chicken by hand for better texture than using a food processor.

Nutrition

Find it online: https://savoryskies.com/best-chicken-noodle-soup-amazing-broth/