Ingredients
Soup base
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth & chicken
- 8 cups (2 L) chicken broth
- 1 lb (450 g) boneless skinless chicken breasts
- 1 tsp dried thyme
- 1 dried bay leaf
- ½ tsp black pepper
- 1 tsp salt (or to taste)
Noodles & finish
- 6 oz (170 g) egg noodles
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots and celery. Sauté for 5-6 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, then add the whole chicken breasts, dried thyme, bay leaf, black pepper and salt. Bring to a boil.
Once boiling, reduce the heat to low, cover the pot and let it simmer gently for 15 minutes, or until the chicken is cooked through (165°F / 74°C internal temperature) and tender.
Transfer the chicken breasts to a cutting board and use two forks to shred the meat. Discard the bay leaf. Return the shredded chicken to the pot.
Bring the soup back to a gentle boil and add the egg noodles. Cook for 6-8 minutes (or according to package time) until the noodles are tender but still have a slight bite.
Stir in the chopped parsley and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve hot, garnished with extra parsley if desired.
Personal Tips
- Cook the noodles separately if you plan to store leftovers. Adding noodles directly to the soup makes them absorb broth and turn mushy by day two. Store noodles and broth separately, then combine when reheating.
- Use boneless skinless chicken thighs for even more flavor and juiciness - they are more forgiving than breasts and never dry out during the simmer.
- For a richer broth, swap 2 cups of chicken broth for homemade chicken stock, or add a parmesan rind while simmering and remove it before serving.
- Sauté the vegetables patiently. The 5-6 minutes of softening onion, carrot and celery builds the aromatic foundation that makes the soup taste like it simmered all day.
- Boost nutrition with a handful of baby spinach or kale stirred in during the last minute. It wilts instantly and adds color and vitamins without changing the classic flavor.
Nutrition (per serving)
Nutrition (per serving): 1 bowl (approximately 350g) | USDA FoodData Central
Tags
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
How do I keep the noodles from getting mushy in leftovers?
Can I freeze chicken noodle soup?
What noodles are best for chicken noodle soup?
How long does chicken noodle soup last in the fridge?
Can I make this in a slow cooker?
Dietary Restrictions
Allergens
Not Suitable For
- Celiac (contains wheat egg noodles)
- Vegan (contains chicken and egg noodles)
Modifications
- Use gluten-free noodles for a celiac-safe version
- Swap chicken for tofu and use vegetable broth with gluten-free noodles for a vegan version
- Use rice noodles for a gluten-free alternative
