Homemade chicken noodle soup
A comforting classic made with homemade chicken broth, tender chicken, and springy noodles.
Instructions
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Make the Chicken Broth
- In a small pot, combine water, carrots, celery,onion, bay leaf, and fresh thyme. Bring to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 5 minutes. Drain the water and discard the solids.
- Rinse the pot and add fresh cups of water to the pot.
- Add boneless, skinless chicken breast (or chicken thighs) and reduce heat to low. Simmer for 20-25 minutes, or until chicken is cooked through.
- Strain the broth into a bowl, discarding the solids. Set the cooked chicken aside.
- Make the Chicken Broth
- In a small pot, combine water, carrots, celery,onion, bay leaf, and fresh thyme. Bring to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 5 minutes. Drain the water and discard the solids.
- Rinse the pot and add fresh cups of water to the pot.
- Add boneless, skinless chicken breast (or chicken thighs) and reduce heat to low. Simmer for 20-25 minutes, or until chicken is cooked through.
- Strain the broth into a bowl, discarding the solids. Set the cooked chicken aside.
- Cook the Noodles
- In a separate pot, bring water to a boil.
- Add egg noodles (or your preferred noodles) and cook according to package instructions, usually for 2-3 minutes, or until al dente.
- Drain the noodles and set aside.
- Assemble the Soup
- Shred the cooked chicken into bite-sized pieces.
- In a serving bowl, combine the cooked noodles and the chicken broth.
- Add the shredded chicken, chopped fresh parsley, and a pinch of salt and pepper to taste.
- Optional: Drizzle with a teaspoon of olive oil for added flavor.
- Enjoy!
- Savor your homemade chicken noodle soup, a perfect comfort food for any day.
Recipe notes
- There are two common methods for making chicken broth: discarding the first boil or skimming the scum. Discarding the first boil can result in a clearer broth, while skimming the scum is a faster method. Whichever method you choose, be sure to simmer the broth for at least 20 minutes to extract flavor from the chicken and vegetables.
- For a richer flavored broth, roast the chicken breast or thighs in the oven at 400°F (200°C) for 20 minutes before adding it to the pot.
- Feel free to customize the vegetables in your soup. Add other chopped vegetables like zucchini, peas, or green beans.
Ingredients
Scaled from 1 serving
Measurement system
- 2 cups water
- ½ cup chopped carrots
- ½ cup chopped celery
- ¼ onion, chopped
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 boneless, skinless chicken breast (or chicken thighs)
- ⅓ cup egg noodles (or your preferred noodles)
- 1 tablespoon chopped fresh parsley
- Pinch of salt and pepper, to taste
- 1 tablespoon olive oil (optional)