Description

This Classic Chicken Noodle Soup is a comforting and hearty meal, perfect for chilly days or whenever you need a soothing bowl. Made with tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful homemade broth, this recipe delivers warmth and nourishment in every spoonful. The combination of aromatic herbs and simple ingredients makes it a timeless favorite for all ages.

Ingredients

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For the Soup Base

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced

For the Broth and Chicken

8 cups chicken broth
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 bone-in, skin-on chicken breasts
Salt, to taste
Black pepper, to taste

Other Ingredients

2 cups egg noodles
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)

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Instructions

Sauté the Vegetables: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, celery, and carrots, cooking them for about 5 minutes until softened and fragrant. Stir in the minced garlic and sauté for an additional 1 minute to release its aroma.
Build the Flavorful Broth: Pour the chicken broth into the pot and add the thyme sprigs and bay leaves. Place the bone-in chicken breasts into the broth. Increase the heat to bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot with a lid and let the chicken cook for about 25 minutes, or until fully cooked through.
Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool slightly to handle safely, then shred the meat using two forks, discarding the bones and skin. Return the shredded chicken back to the pot and season the soup with salt and pepper according to your taste.
Cook the Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, typically 6 to 8 minutes, until tender but not mushy.
Finish and Serve: Remove the pot from the heat. Discard the bay leaves and thyme sprigs. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side if desired. Enjoy while warm for the best comforting experience.

Notes

Bone-in chicken breasts add extra flavor to the broth but can be substituted with boneless if preferred; adjust cooking time accordingly.
For a richer soup, consider adding an extra tablespoon of butter or a splash of heavy cream when serving.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Use gluten-free noodles to make this recipe gluten-free if needed.
Adding fresh herbs like dill or parsley can enhance the flavor and presentation.