Chicken Noodle Soup
Comforting homemade chicken noodle soup with tender chicken thighs, carrots, celery and egg noodles in a savory broth.
- Servings
- 6
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Ingredients
Equipment
- Large pot
Instructions
Heat the oil in the pot over medium heat. Cook the onion, carrots and celery until softened, 8 minutes. Add the garlic for 1 minute.
Add the broth, chicken thighs, thyme, bay leaf and salt. Bring to a boil, then lower the heat and simmer gently, partly covered, until the chicken is cooked through, 20–25 minutes.
Lift out the chicken and shred it with two forks. Remove the bay leaf.
Bring the soup back to a boil, add the noodles and cook until tender, 6–8 minutes. Return the chicken to the pot.
Stir in the parsley and lemon juice, then taste and add more salt if needed.
Notes
- Noodles soften and swell in leftovers. For meal prep, cook them separately and add to each bowl.
- The soup (without noodles) freezes well for up to 3 months.
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Nutrition estimate
- Calories
- 300
- Protein
- 28 g
- Carbs
- 21 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
