I have recently perfected a Homemade Chicken Soup that features a blend of olive oil, diced onion, and minced garlic with fresh carrots and celery. Simmering chicken breasts in low sodium broth with thyme and bay leaves creates a rich base, while egg noodles and parsley finish this delightful bowl of comfort.
I’m excited to share my Best Chicken Noodle Soup Recipe that is perfect for a quick meal any day. I started by heating up 1 tablespoon of olive oil and tossing in a medium diced onion with 3 minced garlic cloves, which really filled my kitchen with a rich aroma.
I then added 3 peeled and chopped carrots as well as 3 chopped celery stalks, letting them soften in the fragrant oil. Next up, I poured in 8 cups of low sodium chicken broth combined with 2 cups water, a couple of bay leaves and 1 teaspoon of dried thyme.
After seasoning with salt and pepper, I placed 2 boneless skinless chicken breasts in the mix so they cook thoroughly. Once the chicken is tender, I stirred in 2 cups of egg noodles and garnished everything with fresh chopped parsley.
This homemade chicken soup is a quick and easy recipe that I always come back to when craving a hearty noodle soup. Enjoy!
Why I Like this Recipe
I love this recipe because its super easy to make and all the ingredients come together really well. I like that I can just throw in the veggies, chicken, and noodles and have a warm, tasty meal in under an hour.
Another reason I like it is that the tender chicken mixed with the soft egg noodles makes it really comforting, especially on a chilly day. Its the kind of meal that makes you feel all cozy inside.
I also appreciate how healthy it is. The mix of carrots, celery, and onions along with the herbs not only makes it flavorful but also gives me the nutrition I need without feeling too heavy.
Finally, there’s something really homestyle about this soup that reminds me of cooking from my childhood. The simplicity and the care put into the ingredients makes it feel nostalgic in a good way.
Ingredients
- Olive oil adds healthy fats and a smooth base to cook vibrant veggies.
- Onions supply fibre and natural sweetness while intensifying the broth flavor.
- Chicken broth forms the savoury foundation offering minerals and hydration to this soup.
- Chicken breasts give lean protein that helps build muscle and makes a heart healthy meal.
- Egg noodles add satisfying carbohydrates that make the soup hearty and filling.
- Fresh parsley brightens the soup with a burst of herbal, slightly tangy notes.
- Carrots deliver beta-carotene and fibre that help build immunity and add subtle sweetness.
- Celery lends a crunchy texture with vitamins, boosting the soup overall nutrition.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 8 cups low sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups egg noodles
- Fresh chopped parsley for garnish
How to Make this
1. Heat the olive oil in a large pot over medium heat then add the diced onion. Cook for about 5 minutes until it gets soft.
2. Throw in the minced garlic, chopped carrots, and chopped celery and stir them around for another 2 minutes.
3. Pour in the 8 cups of low sodium chicken broth and 2 cups of water, then add the bay leaves and dried thyme.
4. Season the mixture with salt and pepper to taste.
5. Place the 2 boneless, skinless chicken breasts in the pot. Bring the soup to a simmer.
6. Once simmering, lower the heat, cover the pot and let it cook for about 20 minutes until the chicken is tender.
7. Carefully remove the chicken breasts, shred them using 2 forks, and return the shredded chicken back into the soup.
8. Add the 2 cups of egg noodles and cook them in the soup for about 8 minutes or until they’re al dente.
9. After the noodles are done, take out the bay leaves.
10. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Equipment Needed
1. Large pot for cooking the soup
2. Chef’s knife for chopping the vegetables and herbs
3. Cutting board for prepping the ingredients
4. Measuring cups to accurately add the broth and water
5. Stirring spoon for mixing everything together while cooking
6. Tongs or a large spoon for safely placing and removing the chicken
7. Two forks for shredding the cooked chicken
8. Ladle for serving the soup
9. Soup bowls for enjoying the final dish
FAQ
Best Chicken Noodle Soup Recipe Substitutions and Variations
- Instead of olive oil you can use canola or vegetable oil if you are out.
- If you dont have a medium onion then try using shallots or even some sliced leeks for a similar flavor.
- You can swap fresh garlic cloves with a pinch of garlic powder, just keep in mind to use less since it’s more concentrated.
- For the chicken broth, feel free to use homemade broth or even low sodium vegetable broth if you want a lighter soup.
- If you dont have dried thyme on hand, rosemary can work as a substitute, though use a little less since its a bit stronger in taste.
Pro Tips
1. Try caramelizin the onions a little longer than the recipe says. It brings out a sweeter flavor that makes the broth taste richer, ya know.
2. When adding the egg noodles, keep a close eye on ’em so they wont get too mushy. They only need a few extra minutes, so taste test is super important.
3. Season gradually. Sometimes the low sodium broth isnt salty enough so add salt and pepper slowly and adjust at the end to really bring the flavors together.
4. If you got time, toss in a handful of fresh parsley a little before serving rather than just on top. It gives the soup a fresher touch and makes it look way tastier.
Best Chicken Noodle Soup Recipe
I have recently perfected a Homemade Chicken Soup that features a blend of olive oil, diced onion, and minced garlic with fresh carrots and celery. Simmering chicken breasts in low sodium broth with thyme and bay leaves creates a rich base, while egg noodles and parsley finish this delightful bowl of comfort.
6
servings
300
kcal
Equipment: 1. Large pot for cooking the soup
2. Chef’s knife for chopping the vegetables and herbs
3. Cutting board for prepping the ingredients
4. Measuring cups to accurately add the broth and water
5. Stirring spoon for mixing everything together while cooking
6. Tongs or a large spoon for safely placing and removing the chicken
7. Two forks for shredding the cooked chicken
8. Ladle for serving the soup
9. Soup bowls for enjoying the final dish
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, diced
-
3 garlic cloves, minced
-
3 carrots, peeled and chopped
-
3 celery stalks, chopped
-
8 cups low sodium chicken broth
-
2 cups water
-
2 bay leaves
-
1 teaspoon dried thyme
-
Salt and pepper to taste
-
2 boneless skinless chicken breasts (about 1 pound)
-
2 cups egg noodles
-
Fresh chopped parsley for garnish
Directions
- Heat the olive oil in a large pot over medium heat then add the diced onion. Cook for about 5 minutes until it gets soft.
- Throw in the minced garlic, chopped carrots, and chopped celery and stir them around for another 2 minutes.
- Pour in the 8 cups of low sodium chicken broth and 2 cups of water, then add the bay leaves and dried thyme.
- Season the mixture with salt and pepper to taste.
- Place the 2 boneless, skinless chicken breasts in the pot. Bring the soup to a simmer.
- Once simmering, lower the heat, cover the pot and let it cook for about 20 minutes until the chicken is tender.
- Carefully remove the chicken breasts, shred them using 2 forks, and return the shredded chicken back into the soup.
- Add the 2 cups of egg noodles and cook them in the soup for about 8 minutes or until they're al dente.
- After the noodles are done, take out the bay leaves.
- Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 6
- Calories: 300kcal
- Fat: 10g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 6g
- Cholesterol: 40mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 800IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 1mg
