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Chicken Noodle Soup

from kristineskitchenblog.com
A bowl of this homemade Chicken Noodle Soup is the best comfort food at the end of a long day. It's nourishing, flavorful and easy to make!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 8 servings
Calories: 242kcal


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 large carrots peeled and sliced into ¼-inch thick rounds or half rounds
  • 3 ribs celery chopped
  • 4 cloves garlic minced
  • 8 cups low sodium chicken broth plus 1-2 more cups, as needed
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts
  • 6 ounces egg noodles
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill optional


  • Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
  • Add the garlic to the pot and cook, stirring, for 30 seconds.
  • Add the chicken broth, dried thyme, salt, pepper and bay leaves to the pot. Stir.
  • Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
  • Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
  • Meanwhile, stir the egg noodles into the soup. Increase the heat to medium, cover the pot, and simmer for 6-7 minutes, until noodles are just tender. They will continue to soften as they sit in the soup.
  • Remove pot from the heat. Remove the bay leaves and discard. Stir the shredded chicken into the soup, along with the chopped parsley and dill. If the noodles have soaked up a lot of the broth, you can add 1-2 cups more broth. Taste and season with additional salt and pepper, as desired. Serve.



  • You can substitute 8 sprigs of fresh thyme for the dried thyme. Remove the thyme stems after the soup cooks.
  • Soup may be stored in an airtight container in the refrigerator for up to 3 days.
  • Over time, the noodles will soak up extra broth. If you are planning to make the soup ahead, you may wish to cook the noodles separately and add them to the individual bowls of soup when serving. Or, you can just add more broth to the soup with noodles when serving.
  • You can freeze chicken noodle soup in an airtight container for up to 3 months. If you plan to freeze the soup, it is best to freeze it without the noodles. When you are ready to serve, you can cook the noodles separately and add them to the thawed and reheated soup. 
  • To make this recipe using a rotisserie chicken, stir 2 cups of the shredded cooked chicken into the soup when you add the egg noodles.
  • You can substitute boneless, skinless chicken thighs for the chicken breasts. The cook time will be about the same. Check that the chicken has cooked through to 165° F using an instant read thermometer. If you prefer to use bone-in chicken breasts or thighs, you will need to simmer it a bit longer for it to cook through.


Calories: 242kcal | Carbohydrates: 24g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 467mg | Potassium: 650mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5364IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg
Nutrition information is only an estimate.
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