Homemade Chicken Noodle Soup
User Reviews
5
Homemade Chicken Noodle Soup
Description
Homemade Chicken Noodle Soup starts by simmering boneless, skinless chicken breasts in chicken broth along with diced celery, carrots, and onion. The chicken cooks through and is then shredded back into the broth, which is enhanced with thyme, garlic, salt, pepper, and bay leaves. Egg noodles and water are added and cooked until tender, absorbing the aromatic broth flavors. The resulting soup is a clear, savory broth filled with soft vegetables and noodles, and tender pieces of chicken throughout.
The broth has a mild herbal note from the thyme and bay leaves, balanced by the sweetness of carrots and the savoriness from garlic and onion. The egg noodles provide softness that complements the tender chicken and vegetables. This combination creates a soothing texture and subtle taste that works well as a light yet filling meal.
Serve the soup hot, ideally fresh from the stove. It can accompany a slice of bread or crackers and works well for lunch or dinner. The soup’s straightforward ingredients and moderate seasoning also make it suitable for anyone needing simple, restorative fare.
The recipe allows using rotisserie chicken as a shortcut; if using pre-cooked chicken, sauté vegetables before combining for more flavor. Leftovers store well chilled in an airtight container for up to four to five days, making it practical for meal prepping.
Ingredients
- 2 chicken breast boneless skinless
- 8 cups chicken broth
- 4 celery chopped, stalks
- 4 carrot peeled and chopped, whole
- 1/2 onion diced
- 1/4 teaspoon thyme dried leaves
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaf
- 2 cups egg noodles
- 2 cup water
Instructions
- Add the chicken breasts, chicken broth, celery, carrots and onions to a large stock pot or dutch oven.
- Bring the mixture to a boil. Once the mixture is boiling, reduce the heat to low and cover.
- Cook until the chicken is cooked through (chicken will be completely white when cooked) and reaches an internal temperature of 165 degrees F. This generally take approximately 20-30 minutes depending on the size and quantity of the chicken breasts that you are cooking.
- Remove the chicken, shred and stir it back into the stock pot.
- Stir in thyme leaves, minced garlic, salt, pepper, bay leaves, egg noodles and water.
- Cook over medium-high for about 10 minutes until the noodles are tender and cooked through.
- Remove the bay leaves.
- Serve immediately while warm and enjoy!
Notes
- Rotisserie chicken can substitute for fresh chicken; use about 2 cups shredded.
- If using cooked chicken, sauté vegetables before adding broth and chicken for better flavor infusion.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 2156mg | 90% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10257IU | 205% |
| Vitamin C | 6mg | 7% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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