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Soups

Classic Chicken Noodle Soup

TIME

45 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

380 kcal

CARBS

40 g

PROTEIN

35 g

FAT

10 g

Z Classic Chicken Noodle Soup

About this recipe

Chicken soup has a long history across many cultures, and chicken noodle soup became a familiar American classic in the 20th century. Campbell’s introduced its chicken noodle soup in 1934; this homemade version keeps the comforting broth, tender chicken, vegetables, and noodles.

WHY YOU’LL LOVE IT

Tender chicken and egg noodles make each bowl hearty and comforting. Carrots, celery, and herbs add classic flavor to the savory broth. It comes together in one pot and makes four satisfying servings.

Ingredients

  • 1 tbsp olive oil (½ fl oz / 15 ml)
  • 1 medium yellow onion, diced (about 5 oz / 140 g)
  • 2 medium carrots, sliced (about 4 oz / 115 g)
  • 2 celery ribs, sliced (about 3 oz / 85 g)
  • 2 garlic cloves, minced (about 0.2 oz / 6 g)
  • 1 lb boneless, skinless chicken breasts (454 g)
  • 6 cups low-sodium chicken broth (48 fl oz / 1.4 L)
  • 1 bay leaf
  • ½ tsp dried thyme (about 0.5 g)
  • ½ tsp kosher salt, or to taste (about 3 g)
  • ¼ tsp black pepper (about 0.5 g)
  • 6 oz wide egg noodles (170 g)
  • 2 tbsp chopped fresh parsley (about 8 g)
  • 1 tsp fresh lemon juice, optional (5 ml)

Preparation

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5–6 minutes, stirring occasionally, until they begin to soften.
  2. Add the garlic and cook for 30 seconds. Pour in the chicken broth, then add the chicken breasts, bay leaf, thyme, salt, and black pepper.
  3. Bring to a gentle boil. Reduce the heat, cover, and simmer for 15–18 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
  4. Transfer the chicken to a plate. Add the egg noodles to the pot and cook according to package directions, usually 6–8 minutes.
  5. Shred the chicken with two forks and return it to the pot. Stir in the parsley and lemon juice, if using. Remove the bay leaf, taste, adjust seasoning, and serve hot.

Tips

Simmer gently so the chicken stays tender and the broth remains clear.
Cook noodles separately if you expect leftovers; this keeps them from soaking up too much broth.
Refrigerate leftovers promptly and use within 3–4 days.

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