Description
A comforting and hearty Homemade Chicken Noodle Soup made with tender chicken breasts, fresh vegetables, egg noodles, and aromatic herbs simmered to perfection. Perfect for warming up on cold days or when you need a nourishing meal.
Ingredients
Scale
Soup Base
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks, chopped
- 4 whole carrots, peeled and chopped
- 1/2 onion, diced
Noodles and Garnishes
- 2 cups egg noodles
- Fresh herbs (thyme, parsley) for garnish
Additional Flavorings
- Fresh thyme leaves (about 1 tsp)
- 2 cloves garlic, minced
- Salt, to taste (about 1 tsp)
- Black pepper, to taste (about 1/2 tsp)
- 2 bay leaves
- 1/2 cup water (optional, for adjusting broth level)
Instructions
- Combine ingredients in pot: In a large stock pot or Dutch oven, add the chicken breasts, chicken broth, chopped celery, carrots, and diced onions to create the soup base.
- Simmer the chicken: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the chicken reaches an internal temperature of 165°F, typically around 20 to 30 minutes.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred the meat finely using two forks. Return the shredded chicken to the pot to rejoin the broth and vegetables.
- Add seasonings and noodles: Stir in fresh thyme leaves, minced garlic, salt, pepper, bay leaves, the egg noodles, and water if needed to ensure plenty of broth for the noodles.
- Cook the noodles: Increase the heat to medium-high and cook for about 10 minutes, or until the egg noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Finish and serve: Remove the bay leaves before ladling the soup into bowls. Garnish with fresh parsley and additional thyme, serve hot.
Notes
- Use low-sodium chicken broth if you want to control the salt content more precisely.
- For added depth, sauté the onions and garlic before adding broth and chicken.
- Feel free to substitute egg noodles with gluten-free noodles if needed.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Adjust vegetables as per preference, such as adding peas or green beans.
