Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

A bowl of comforting chicken noodle soup with pappardelle pasta, carrots, tender pieces of chicken, and fresh herbs rests on a light surface with a beige cloth in the background.

Homemade Chicken Noodle Soup Recipe

Homemade chicken noodle soup is the ultimate comfort meal, perfect for chilly days or when you need a quick pick-me-up. It's loaded with tender chicken, hearty noodles, and veggies, simmered in a rich broth. The kids love it, and it’s a lifesaver on busy back-to-school nights. Plus, it freezes well, so you can always have a warm bowl ready whenever you need it.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Keyword: Chicken Noodle Soup
Servings: 4
Calories: 380kcal
Author: Mandy Applegate | Hungry Cooks Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups chicken broth
  • 6 cups water
  • 2 chicken breasts
  • 4 cups egg noodles
  • Salt and pepper
  • 2 tablespoons fresh parsley chopped
  • 1 lemon to serve
US Customary - Metric

Instructions

  • Heat a large pot over medium-high heat, adding the olive oil. Once the oil is hot, add the diced onion, carrots, celery, and garlic. Sauté the vegetables for 10 minutes, stirring occasionally, until they start to soften.
    2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves
  • Stir in the dried oregano, thyme, chicken broth, water, and bay leaf. Add the chicken breasts to the pot, and bring everything to a slow simmer. Cook the chicken for 25 minutes, allowing the flavors to meld together.
    1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 2 cups chicken broth, 6 cups water, 2 chicken breasts
  • Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot, then add the egg noodles. Cook for an additional 5 minutes or until the noodles are al dente.
    4 cups egg noodles, Salt and pepper
  • Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley and a squeeze of lemon for a bright, fresh finish.
    2 tablespoons fresh parsley, 1 lemon

Notes

  • Perfect Veggie Sauté: Sauté the veggies until soft but not browned, which helps develop a deeper flavor base.
  • Shredded Chicken: Shredding the chicken after cooking keeps it tender and juicy, ensuring every spoonful is packed with protein.
  • Al Dente Noodles: Cook the noodles just until al dente. Overcooked noodles will turn mushy in the broth.
  • Zesty Finish: A squeeze of lemon brightens up the soup, balancing the rich broth with a bit of tanginess.
  • Bay Leaf Removal: Remember to remove the bay leaf before serving. It’s just there for flavor, not meant to be eaten.
  • Fresh Herbs: Fresh parsley at the end adds a burst of color and freshness, lifting the soup’s overall flavor.

Nutrition

Calories: 380kcal | Carbohydrates: 37g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 619mg | Potassium: 738mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5359IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?Let us know how it was!