Homemade Chicken Noodle Soup
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Homemade Chicken Noodle Soup
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The BEST homemade chicken noodle soup recipe with egg noodles! Easy, satisfying, and full of tender chicken and vegetables.
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Ingredients
- 1 ½ teaspoons kosher salt divided, plus more for pasta water
- 1 ounce bag egg noodles* (I used extra-wide)
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 1 large white onion diced (about 2 cups)
- 4 medium carrots diced (about 2 cups)
- 3 celery stalks diced (about 1 cup)
- ½ teaspoon ground black pepper plus more to taste
- 4 thyme sprigs
- 3 garlic cloves minced (about 1 tablespoon)
- 1 tablespoon minced ginger about 1, 1-inch piece
- 2 quarts 8 cups low-sodium chicken broth or stock
- 6 boneless skinless chicken thighs or breasts (use thighs for a richer flavor)
- 2 tablespoons lemon juice from about 1 small lemon
- Chopped fresh parsley or thyme for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions, then drain and return to the pot. Drizzle with a little olive oil to prevent sticking. Cover and set aside.
- Meanwhile, in a Dutch over or similar large pot, heat the oil or butter over medium heat. Add the onion, carrots, celery, 1 teaspoon salt, and the pepper. Cook, stirring, until softened, 5 to 7 minutes.
- Add the thyme sprigs, garlic, and ginger, and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- Stir in the chicken broth and remaining 1/2 teaspoon salt. Cover and increase the heat to bring to a high simmer.
- Add the chicken and return to a high simmer (it should not fully boil). Reduce the heat to medium-low, partially cover the pot, and simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a cutting board and dice or shred. Fish out and discard the thyme sprigs.
- Return the chicken to the pot. Add the lemon juice. Taste and adjust seasoning as desired.
- If you'll be serving all of the soup at once: Stir the noodles into the pot with the broth/chicken and ladle into serving bowls. If you know you want leftovers, divided the noodles between bowls, then ladle the broth/chicken mixture over the top (this allows you to store the noodles separately so they don't become mushy). Sprinkle with fresh parsley and serve.
Notes
- *You can use any kind of short noodle you like or have on hand. Use whole wheat for a nutritional boost.
- Love heat? Add sriracha or red pepper flakes.
- TO REFRIGERATE: Store noodles and soup separately to avoid soggy noodles—refrigerate for up to 4 days.
- TO REHEAT: Reheat the soup in a saucepan set over medium-low heat until warmed through; add the noodles during the last few minutes of cooking time to keep them from getting bloated. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
- TO FREEZE: You can freeze the soup (no noodles) for up to 6 months—if you include the noodles, they will be very mushy and soak up most of the broth.
Nutrition Information
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Serving
1(of 4)
Calories
671kcal
(34%)
Carbohydrates
77g
(26%)
Protein
59g
(118%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
180mg
(60%)
Potassium
1518mg
(43%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
10358IU
(207%)
Vitamin C
13mg
(14%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 671kcal | 34% |
| Carbohydrates | 77g | 26% |
| Protein | 59g | 118% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 180mg | 60% |
| Potassium | 1518mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 10358IU | 207% |
| Vitamin C | 13mg | 14% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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