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+ servings
A bowl of Chicken Noodle Soup with vegetables

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup! This is a healthy recipe with the perfect ratio of chicken, noodles & vegetables that you and your family will love.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 people
Calories 176kcal
Author Ana Frias


  • 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


  • 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.


Serving: 2cups | Calories: 176kcal | Carbohydrates: 12g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 719mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 5mg