Homemade Chicken Noodle Soup! This is a healthy recipe with the perfect ratio of chicken, noodles & vegetables that you and your family will love.
My husband wasn’t feeling too well this weekend and as any good wife would do, I made him this delicious chicken noodle soup from scratch! The flavor is mild but enough to taste the combination of ingredients perfectly.
I think this soup is the essence of American comfort food, and perfect for when you’re not feeling your best.
The homemade chicken stock is a real plus and I hope you’re able to cook the soup with it as well.
I used store bought noodles and since they cook in about 5 minutes and put them directly in the soup, rather than cooking them separately from the chicken like other chicken noodle soups suggest.
What is your go to recipe for when you’re not feeling well?
How to make Chicken Noodle Soup
- Melt the butter over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the garlic, bay leaves, thyme & oregano. Cook, stirring, until fragrant, 30 seconds.
- Add the chicken stock and chicken. Bring to a boil then reduce to a simmer and cook, stirring, until the chicken vegetables are completely tender, 20 to 30 minutes.
- Add the egg noodles and simmer, stirring occasionally, until all are tender and the flavors meld, about 7 minutes.
- While the noodles are cooking, transfer some of the cooked chicken to a bowl and shred into strips using two forks. Transfer the shredded chicken back to the pot and continue shredding the rest of the chicken in small batches.
- Stir in the parsley and season with salt & pepper to taste. Add more chicken broth if the consistency dense.
Recipe adapted from Inspired Taste
For a Mexican Traditional Soup, try my Sopa Recipe!
Homemade Chicken Noodle Soup
Ingredients
- 2 tablespoons butter or avocado oil
- 1 large onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 4 garlic cloves minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 pound skinless boneless chicken thighs
- 1/2 pound skinless boneless chicken breast strips
- 8 cups homemade chicken stock low sodium (or store bought)
- 5 ounces egg noodles
- Salt and pepper to taste
- 1/4 cup fresh parsley finely chopped
- Water or more stock as needed
Instructions
- Melt the butter over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the garlic, bay leaves, thyme & oregano. Cook, stirring, until fragrant, 30 seconds.
- Add the chicken stock and chicken. Bring to a boil then reduce to a simmer and cook, stirring, until the chicken vegetables are completely tender, 20 to 30 minutes.
- Add the egg noodles and simmer, stirring occasionally, until all are tender and the flavors meld, about 7 minutes.
- While the noodles are cooking, transfer some of the cooked chicken to a bowl and shred into strips using two forks. Transfer the shredded chicken back to the pot and continue shredding the rest of the chicken in small batches.
- Stir in the parsley and season with salt & pepper to taste. Add more chicken broth if the consistency dense.
Nutrition
My husband loved the soup by the way! This recipe is a keeper in the Muy Delish home 🙂
Yum! Cant wait to make this!
Chicken noodle soup is one of those things that are best when they’re homemade! Can imagine this soup is the perfect thing for a chilly winter evening – yummy!
I agree! It’s been so cold in Phoenix (something we’re not used to in the desert lol) so this soup is on rotation now! Thanks for stopping by!
These pictures are beautiful and this soup looks amazing! I can practically smell it through the screen!
Awe thanks so much Jillian! Your comments mean a lot to me! Have a great day! Ana