Description
This comforting homemade chicken noodle soup features tender shredded chicken, fresh vegetables, and classic egg noodles simmered in a flavorful chicken broth. Perfect for cozy meals, it’s a hearty and nourishing dish packed with wholesome ingredients and fresh herbs.
Ingredients
Scale
Chicken & Broth
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
Vegetables
- 4 celery stalks, chopped
- 4 whole carrots, peeled and chopped
- 1/2 onion, diced
Pasta & Herbs
- 2 cups egg noodles
- Fresh herbs (thyme, parsley) for garnish
- 1 teaspoon dried thyme leaves
- 2 bay leaves
Seasonings
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/2 cup water
Instructions
- Combine Ingredients: In a large stock pot or dutch oven, place the chicken breasts, chicken broth, chopped celery, carrots, and diced onion. This base will build the rich flavor of your soup.
- Simmer the Chicken: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let the chicken cook gently until it reaches an internal temperature of 165°F, about 20 to 30 minutes.
- Shred the Chicken: Carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot to infuse more flavor.
- Add Herbs and Seasonings: Stir in the dried thyme leaves, minced garlic, salt, pepper, bay leaves, egg noodles, and water into the soup. This will add depth and heartiness to the broth.
- Cook the Noodles: Increase the heat to medium-high and cook the soup for about 10 minutes more, or until the egg noodles are tender and cooked through.
- Finish and Serve: Remove the bay leaves before serving. Garnish the soup with fresh thyme and parsley for a burst of color and freshness. Serve hot and enjoy your homemade classic chicken noodle soup.
Notes
- You can use homemade chicken broth for enhanced flavor.
- Feel free to add other veggies like peas or corn based on preference.
- Adjust salt and pepper to taste after noodles are cooked.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
- Leftovers keep well refrigerated for 3-4 days or freeze for up to 3 months.
