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Classic Chicken Noodle Soup

A heartwarming and flavorful homemade chicken noodle soup that brings memories of family gatherings and comfort during chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil For sautéing your veggies; use extra virgin for better flavor.
  • 1 large Yellow Onion (diced) Sweet and fragrant base of the soup.
  • 2 Carrots (sliced) Adds natural sweetness and color.
  • 2 stalks Celery (sliced) For crunch and depth.
  • 3 cloves Garlic (minced) Use fresh garlic for best flavor.
  • 8 cups Chicken Broth Homemade preferred, or low-sodium store-bought.
  • 2 breasts Chicken (boneless, skinless) Rotisserie chicken can be a substitute.
  • to taste Salt and Pepper Start light; adjust later.
  • 1 tablespoon Dried Oregano Adds a warm, herbaceous kick.
  • 1 teaspoon Fresh Thyme Fresh herbs make a difference!
  • 2 Bay Leaves Enhance the broth’s flavor; remove before serving.
  • 3 cups Egg Noodles Use your favorite brand.

Method
 

Sauté the Vegetables
  1. Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced carrots, and celery. Sauté for about 4 minutes, until the onions are translucent. Stir in the minced garlic and cook for an additional 1 minute.
Pour in the Chicken Broth
  1. Carefully pour in the chicken broth. Warm it slightly before adding to maintain the cooking temperature.
Add the Chicken & Seasonings
  1. Toss in the chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Stir to combine and allow to simmer uncovered for 30 to 40 minutes, or until the chicken is tender and fully cooked.
Shred the Chicken
  1. Remove the chicken breasts from the pot, allow to cool slightly, then shred with two forks and return to the pot.
Cook the Noodles
  1. Add the egg noodles to the pot and simmer for about 6 to 7 minutes until tender, stirring occasionally.
Serve Hot
  1. Ladle the soup into bowls and garnish with fresh parsley or herbs if desired. Serve hot.

Notes

Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months. Add a splash of lemon juice or a dollop of pesto before serving for extra flavor.