Homemade Chicken Noodle Soup Recipe
This is the best homemade Chicken Noodle Soup Recipe ever! This easy chicken noodle soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! Follow our step-by-step instructions & watch the video to learn how to make chicken noodle soup!
Servings: 12 Servings
Cost: $8
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion (diced)
- 1 cup carrots (peeled & diced)
- 1 cup celery (finely diced)
- 1 teaspoon minced garlic
- 2 quarts chicken broth (8 cups)
- 1 Tablespoon chicken base (better than bouillon recommended)
- 2 Pounds boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon fine sea salt (or to taste)
- ¼ teaspoon black pepper
- 1 Tablespoon fresh parsley
- 4 cups egg noodles
Instructions
Make the Broth
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken broth and better than bouillon to the stockpot and whisk to combine.
Cook & Shred the Chicken
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and stir to combine.
- Bring mixture to a boil.
- After it reaches a boil reduce heat to simmer and simmer for 45 minutes, or until chicken is fork-tender.
- Remove and discard bay leaves and thyme sprigs.
- Remove chicken from pot and shred, return it back to the pot.
Cook the Noodles
- Bring mixture to a boil and add noodles.
- Boil for 10 minutes or until noodles are cooked.
Serve!
- Serve warm with your favorite bread or sandwiches.
Video
Notes
Ingredient Substitutions
- Olive Oil. Any neutral oil works well in this chicken noodle soup. Suggested substitutes are avocado oil, canola oil, and butter.
- Onion. Yellow, white, red, sweet, any onion variety works well in this recipe.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the broth.
- Chicken Broth. Use your favorite store-bought or homemade chicken broth.
- Better than Bouillon. This is my secret ingredient for making the most flavorful chicken noodle soup. It makes the broth super flavorful without requiring hours of simmering. You can substitute your favorite chicken base, but I love the organic better than bouillon.
- Chicken. I use boneless, skinless chicken breasts in this recipe. Chicken thighs work well too. You can also use leftover chicken or shredded rotisserie chicken. If using precooked chicken, make the soup according to the instructions and add the chicken once the noodles are cooked.
- Fresh thyme, bay leaves, and parsley. You can use dried spices, however I don't recommend it. Fresh is best.
- Egg noodles. Any noodles work well in this chicken noodle soup recipe, egg noodles are our favorite - but rotini, macaroni, wheels, etc. are all great choices.
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 13g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 879mg | Potassium: 512mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1886IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg