Easy Homemade Chicken Noodle Soup
A cozy, one-pot chicken noodle soup made with a rich homemade broth, tender shredded chicken, and soft egg noodles — the ultimate comfort food for a cold day or a sick day.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots sliced
- 3 stalks celery sliced
- 3 cloves garlic minced
- 2 lbs bone-in skin-on chicken thighs (or 1 whole cut-up chicken)
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 8 oz egg noodles
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, until the onion turns translucent.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Nestle the chicken into the pot and sear briefly on each side.
- Pour in the chicken broth, then add the bay leaves and thyme. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 25-30 minutes, until the chicken is fully cooked through.
- Remove the chicken with tongs and let it cool slightly. Shred the meat with two forks, discarding the skin and bones, and return the shredded chicken to the pot.
- Add the egg noodles and simmer for 6-8 minutes, until just tender.
- Stir in the lemon juice, then season with salt and pepper to taste.
- Ladle into bowls and top with fresh parsley before serving.
Notes
- For a quicker version, swap in pre-cooked rotisserie chicken and add it during the last 10 minutes of simmering.
- If freezing leftovers, store the broth and chicken separately from the noodles, then cook fresh noodles when reheating to prevent them from turning mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.