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Homemade Chicken Noodle Soup

The BEST homemade chicken noodle soup recipe with egg noodles! Easy, satisfying, and full of tender chicken and vegetables.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 671 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the thyme sprigs, garlic, and ginger, and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  4. Stir in the chicken broth and remaining 1/2 teaspoon salt. Cover and increase the heat to bring to a high simmer.
  5. 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.
  6. Return the chicken to the pot. Add the lemon juice. Taste and adjust seasoning as desired.
  7. 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

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

% 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.