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Homemade chicken noodle soup with egg noodles, carrots, celery, and parsley

Homemade Chicken Noodle Soup

A comforting homemade chicken noodle soup with tender chicken, vegetables, herbs, and egg noodles in a savory broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots sliced
  • 2 celery ribs sliced
  • 2 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 6 ounces dried egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice optional

Equipment

  • large Dutch oven or heavy-bottomed soup pot

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Stir in the garlic for 30 seconds.
  2. Add the broth, chicken, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer. Cook until the thickest part of the chicken reaches 165°F (74°C), about 18 to 22 minutes depending on thickness.
  3. Transfer the chicken to a plate. Add the egg noodles to the simmering broth and cook according to the package directions, usually 6 to 8 minutes, until tender.
  4. Shred or slice the chicken, discard the bay leaf, and return the chicken to the pot. Stir in the parsley and optional lemon juice. Taste and adjust the seasoning, then serve.
  5. Ladle into bowls and serve hot. Add extra parsley or a squeeze of lemon at the table if desired.