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Chicken Noodle Soup

A comforting homemade chicken noodle soup perfect for cold days, sick days, or whenever you need a warm, hearty bowl of love. Made with simple ingredients, this recipe is flavorful, easy to customize, and a reliable family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 to 3 garlic cloves minced
  • 3 medium carrots sliced
  • 2 celery stalks chopped
  • 8 cups chicken broth
  • 2 cups cooked chicken shredded or chopped
  • 2 cups egg noodles
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish optional

Method
 

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat until it begins to sizzle.
  2. Add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until fragrant and the vegetables begin to soften.
  3. Pour in the 8 cups of chicken broth. Stir well, then bring the soup to a boil.
  4. Reduce the heat and let the broth simmer for 15 minutes.
  5. Add the 2 cups of cooked chicken and 2 cups of egg noodles. Cook for 8 to 10 minutes, or until noodles are tender.
  6. Taste the soup and season with salt and pepper as desired.
  7. Serve hot, garnished with fresh parsley or thyme if using.

Notes

To avoid mushy noodles in leftovers, cook noodles separately and add them to individual servings. Soup can be stored in the fridge for 3 to 4 days. For freezing, omit noodles and add fresh ones when reheating. Customize with extra veggies or spices like red pepper flakes or a squeeze of lemon for brightness.