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Homemade Chicken Noodle Soup

A cozy, comforting homemade chicken noodle soup made with simple ingredients for a rich broth, tender chicken, and perfectly cooked egg noodles.
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 diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 8 cups chicken broth
  • 2 cups cooked chicken shredded or cubed
  • 2 cups egg noodles
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Juice of half a lemon

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add 1 diced medium onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks.
  3. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
  4. Pour in 8 cups of chicken broth and add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried parsley.
  5. Stir and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Add 2 cups of cooked chicken and 2 cups of egg noodles. Stir and let simmer for another 8 to 10 minutes until noodles are tender.
  7. Just before serving, squeeze in the juice of half a lemon and stir to combine.
  8. Taste and adjust seasoning with additional salt or pepper if needed.

Notes

For best leftovers, store the soup and noodles separately to avoid soggy noodles. When reheating, add freshly cooked noodles. Soup can be frozen without noodles; just add fresh noodles after defrosting.