Description
A quick and comforting homemade chicken noodle soup with a delicate herb-infused broth, tender chicken, and perfectly cooked noodles ready in just 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- 6 ounces egg noodles (170g)
- 2 medium carrots, sliced (about 150g)
- 2 celery stalks, sliced (about 100g)
- 1 medium yellow onion, diced (about 150g)
- 3 garlic cloves, minced (about 1 tablespoon)
- 6 cups low-sodium chicken broth (1.4 liters)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil (30ml)
Instructions
- Dice the onion, slice the carrots and celery, and mince the garlic. Chop the fresh thyme and parsley. Pat the chicken breasts dry with paper towels. Measure out your broth and noodles.
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Stir and cook until onions are translucent and veggies start to soften, about 4-5 minutes. Add garlic and cook for another minute until fragrant.
- Push the veggies to the side and add the chicken breasts. Brown lightly on each side for about 3 minutes total, sealing in flavor but not cooking through.
- Add chicken broth, fresh thyme, bay leaf, salt, and pepper to the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 10 minutes until chicken is cooked through and veggies are tender.
- Remove chicken breasts and shred with two forks. Remove bay leaf from broth. Add egg noodles to simmering broth and cook 5-7 minutes until al dente.
- Return shredded chicken to the pot along with chopped parsley. Stir and taste for seasoning, adding more salt and pepper if needed.
- Ladle soup into bowls and serve immediately, optionally garnished with fresh cracked black pepper and extra parsley.
Notes
Use low-sodium broth to control salt levels. Do not overcook noodles to avoid mushiness. Brown chicken first for added flavor and juiciness. Fresh herbs are preferred over dried for best flavor. Save some broth when reheating to loosen noodles. Remove bay leaf before serving. For leftovers, cook noodles separately or add fresh noodles when reheating. Freezing is not recommended with noodles included; freeze broth and add noodles fresh after thawing.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
Keywords: chicken noodle soup, homemade soup, quick soup, comfort food, herb broth, easy chicken soup, 30-minute soup