Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A comforting bowl of chicken noodle soup features sliced carrots, celery, and wide noodles, all garnished with fresh herbs.

Chicken Noodle Soup

Author: Mandy Applegate
This Homemade Chicken Noodle Soup simmers juicy shredded chicken, egg noodles, and everyday vegetables in a light, lemony broth, all in one pot in about an hour.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course, Soups/Stews
Cuisine: American
Keyword: chicken noodle soup
Servings: 4 people
Calories: 392kcal

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 deep pot to medium-high and add the olive oil, once it’s hot, add the onion, carrots, celery, and garlic. Sauté for 10 minutes, until all veggies start to soften.
    2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves
  • Add the dried oregano and thyme, chicken broth, water and bay leaf. Add the chicken breasts and bring to a slow simmer. Cook for 25 minutes.
    1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 2 cups chicken broth, 6 cups water, 2 chicken breasts
  • Remove the chicken from the pot and shred with two forks.
  • Bring back the chicken to the pot and add the egg noodles, cook for 5 minutes (or until al dente). Adjust salt and pepper and add a squeeze of lemon for added flavor.
    4 cups egg noodles, Salt and pepper
  • Serve in bowls with fresh parsley and lemon.
    2 tablespoons fresh parsley, 1 lemon

Notes

  • Keep the broth at a low simmer rather than a hard boil so the chicken stays tender and the broth stays clear.
  • Add the lemon off the heat at the end.
  • Store it in a covered container and use it within three to four days. To freeze, leave the noodles out and cook them fresh when you reheat.

Nutrition

Calories: 392kcal | Carbohydrates: 38g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 218mg | Potassium: 818mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5356IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?Let us know how it was!