Homestyle Chicken Noodle Soup: A Comforting Bowl (Print Version)

Make a heartwarming Classic Chicken Noodle Soup from scratch. My personal recipe, full of flavor, perfect for chilly evenings. Easy, authentic comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free, Nut-Free

# Ingredients:

→ Soup Base Essentials

01 - 1 tablespoon olive oil
02 - 2 boneless, skinless chicken breasts (about 1.5 lbs)
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, peeled and thinly sliced
05 - 2 celery stalks, thinly sliced
06 - 8 cups chicken broth (low sodium)

→ Flavor Boosters

07 - 3 cloves garlic, minced
08 - ½ teaspoon dried thyme
09 - 1 bay leaf
10 - Salt to taste
11 - Freshly ground black pepper to taste

→ The Noodle Factor

12 - 4 ounces wide egg noodles

→ Finishing Touches

13 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté them gently for about 5-7 minutes, until they start to soften and the onion becomes translucent. This is where the magic begins, honestly; the kitchen starts to smell so wonderfully savory. I always aim for soft, not browned, veggies here – a gentle coaxing of flavor, you know? This is where I sometimes forget to stir enough, leading to a few browned bits, but hey, it adds character!
02 - Push the softened vegetables to one side of the pot. Add the chicken breasts to the empty side and let them sear for a couple of minutes on each side, just until they're lightly browned. This isn't about cooking them through, just building a bit of flavor. Then, add the minced garlic and dried thyme, stirring them in with the vegetables for about 1 minute until fragrant. Oh, that garlic aroma! It’s just heavenly. Be careful not to burn the garlic here; I've had that oops moment, and burnt garlic is not a good look for your Classic Chicken Noodle Soup.
03 - Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded. This step is all about letting those flavors meld and the chicken get tender. The whole house starts to smell so comforting. I always peek in, watching the broth gently bubble, just soaking up all that goodness!
04 - Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. I like mine fairly finely shredded, but you do you! Return the shredded chicken to the pot. This is always a satisfying moment, seeing that tender chicken ready to join the soup party. I once tried to shred it directly in the hot broth and splashed myself – not my finest kitchen moment, learn from my mistakes!
05 - Increase the heat to medium-high and bring the soup back to a boil. Add the egg noodles and cook according to package directions, usually 7-10 minutes, until al dente. This is crucial: don't overcook them! Mushy noodles are a no-go for me. I’m always hovering, checking the noodles, trying to hit that perfect texture. Kitchen chaos can ensue if you forget them, trust me!
06 - Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Honestly, taste it and adjust! Ladle the warm Classic Chicken Noodle Soup into bowls and garnish with fresh chopped parsley. The steam rising, the vibrant colors, that comforting aroma—it’s just perfection. This is where all your hard work pays off, and it looks and smells just like grandma's.

# Notes:

01 - Don't overcook your noodles! They continue to soften in the hot broth, so pull them off the heat when they're still a bit firm.
02 - Good quality chicken broth makes *all* the difference. Seriously, it's the foundation of your soup.
03 - Always taste and adjust seasonings at the end. Your palate is your best guide!
04 - A squeeze of fresh lemon juice at the very end brightens all the flavors beautifully.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - ladle
05 - two forks

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 25g

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