Easy Homestyle Chicken Noodle Soup
This delicious chicken noodle soup has tender chicken, wide egg noodles, thick carrot slices and plenty of herbs in a rich golden broth.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Two forks for shredding the chicken
- Soup bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion medium sized and thinly sliced
- 3 carrots large sized and cut into thick rounds
- 3 garlic cloves minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon poultry seasoning
- 1 bay leaf
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- 3 cups chicken breast cooked and shredded or cut into large pieces
- 3 cups wide egg noodles uncooked
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh lemon juice optional
Instructions
Cook the vegetables.
- Heat the olive oil in a large soup pot over medium heat. Add the sliced onion and carrots. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the carrots begin to become tender.
Add the garlic and seasonings.
- Stir in the garlic, thyme, oregano, basil and poultry seasoning. Cook for about 30 seconds, just until fragrant.
Simmer the broth.
- Pour in the chicken broth. Add the bay leaf, salt and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.
Cook the noodles.
- Add the wide egg noodles and cook according to the package directions, usually 7 to 9 minutes. Stir occasionally so they do not stick together.
Add the chicken.
- Stir in the cooked chicken and continue simmering for 3 to 4 minutes, until the chicken is heated through and the noodles are tender.
Finish and serve.
- Remove the bay leaf. Stir in the parsley and optional lemon juice. Taste and adjust the salt and pepper. Ladle into wide bowls and sprinkle with a little extra parsley, oregano and black pepper.
For the same chunky appearance as the photographed soup, use wide egg noodles, thick carrot slices and larger pieces of shredded chicken. Keep the soup at a gentle simmer so the noodles stay tender without becoming mushy.
Notes
- Use wide egg noodles for a classic homemade chicken noodle soup with the same hearty look and texture as the photo.
- Cut the carrots into thick rounds so they stay tender without becoming too soft during cooking.
- Cooked chicken breast, roasted chicken or rotisserie chicken all work well. Shred the chicken into larger pieces for a satisfying, chunky soup.
- Use a good-quality chicken broth because it creates most of the flavour in this easy chicken noodle soup.
- Taste the broth before adding extra salt. Store-bought chicken broth and rotisserie chicken can already be quite salty.
- Add the cooked chicken near the end so it heats through without becoming dry or tough.
- Cook the egg noodles only until tender. They will continue to soften while sitting in the hot broth.
- For a stronger homemade flavour, add fresh parsley, dried thyme, oregano and a little poultry seasoning.
- A small splash of fresh lemon juice brightens the broth without making the chicken soup taste lemony.
- The noodles absorb broth as the soup sits. Add a little extra chicken broth when reheating leftovers.
- For meal prep, cook the noodles separately and add them to each bowl before serving. This helps prevent soggy noodles.
- Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 21gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 70mgSodium: 1567mgPotassium: 525mgFiber: 2gSugar: 4gVitamin A: 5262IUVitamin C: 6mgCalcium: 50mgIron: 1mg
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