Description
Homemade Chicken Noodle Soup is the ultimate comfort food that warms your heart and soul. With tender chicken, chewy egg noodles, and a medley of vibrant vegetables simmered in a flavorful broth, this easy-to-make dish is perfect for chilly nights or when you need a little TLC. In just one pot, you’ll create a cozy meal that brings smiles to the table and transforms your kitchen into a haven of delicious aromas.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz wide egg noodles
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- 1. Prep Ingredients: Cut chicken into bite-sized pieces and dice vegetables.
- 2. Sauté Veggies: Heat oil in a large pot over medium heat; add onions, carrots, and celery. Cook until softened (about 5 minutes).
- 3. Add Garlic & Chicken: Stir in minced garlic and diced chicken; cook until chicken is no longer pink (5-7 minutes).
- 4. Pour in Broth & Seasonings: Add chicken broth, thyme, salt, and pepper. Bring to a boil while stirring occasionally.
- 5. Add Noodles: Once boiling, stir in egg noodles; reduce heat and simmer until noodles are cooked (8-10 minutes).
- 6. Taste & Serve: Adjust seasonings as needed and ladle soup into bowls. Enjoy hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Feel free to use leftover rotisserie chicken for quicker prep. For gluten-free options, substitute egg noodles with rice noodles or quinoa. Enhance flavor by adding fresh herbs like parsley or basil.