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Homemade Chicken Noodle Soup is the perfect dish for cozy nights when you crave something warm and comforting. This easy chicken noodle soup recipe features tender chicken, wide egg noodles, and a colorful medley of vegetables, all simmered in a flavorful broth. It’s a dish that brings both nourishment and satisfaction, making it ideal for chilly evenings or whenever you need a little pick-me-up.
Why You’ll Love This Recipe
This chicken noodle soup is not just delicious; it’s also simple to prepare and perfect for any occasion. The combination of hearty ingredients creates a satisfying meal that warms the soul.
- Comforting flavors: A classic that never goes out of style.
- Easy to prepare: Perfect for beginner cooks or busy weeknights.
- Customizable: Add your favorite vegetables or seasonings.
- Make ahead: Ideal for meal prep and leftovers.
- Wholesome goodness: Packed with nutrients from fresh ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces wide egg noodles
- ¼ cup fresh cilantro, chopped (optional, for garnish)
How to Make Chicken Noodle Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and sliced carrots to the pot, cooking for an additional 2 minutes until fragrant.
- Place the chicken breasts in the pot and pour in the chicken broth. Add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and set aside to cool slightly. While it cools, add the wide egg noodles and frozen peas to the pot. Cook for 8-10 minutes, or until the noodles are tender.
- Shred the cooked chicken using two forks, then return it to the pot. Stir to combine and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro if desired.
Tips for the Best Results
- For extra flavor, consider adding a bay leaf during the simmering process and removing it before serving.
- Use homemade chicken broth if available; it enhances the richness of the soup.
- If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with a little water towards the end of cooking.
Easy Variations
- Swap out the chicken for shredded rotisserie chicken to save time.
- Add other vegetables like celery, bell peppers, or spinach for extra nutrition.
- For a spicy kick, include a pinch of red pepper flakes or some diced jalapeños.
What to Serve With It
- Crusty bread or rolls for dipping.
- A simple green salad with vinaigrette.
- Grilled cheese sandwiches for a classic pairing.
- Crackers for a crunchy texture.
Storage and Reheating
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Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, adding a splash of water or broth if it has thickened. You can also microwave individual portions for convenience.
Recipe Card
Homemade Chicken Noodle Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield/Servings: 6 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
1 cup frozen peas
1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
8 ounces wide egg noodles
¼ cup fresh cilantro, chopped (optional, for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic and sliced carrots to the pot, cooking for an additional 2 minutes until fragrant.
3. Place the chicken breasts in the pot and pour in the chicken broth. Add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Remove the chicken from the pot and set aside to cool slightly. While it cools, add the wide egg noodles and frozen peas to the pot. Cook for 8-10 minutes, or until the noodles are tender.
6. Shred the cooked chicken using two forks, then return it to the pot. Stir to combine and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro if desired.
Notes: For a thicker broth, consider adding a tablespoon of cornstarch mixed with a little water towards the end of cooking.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield/Servings: 6 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
1 cup frozen peas
1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
8 ounces wide egg noodles
¼ cup fresh cilantro, chopped (optional, for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic and sliced carrots to the pot, cooking for an additional 2 minutes until fragrant.
3. Place the chicken breasts in the pot and pour in the chicken broth. Add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Remove the chicken from the pot and set aside to cool slightly. While it cools, add the wide egg noodles and frozen peas to the pot. Cook for 8-10 minutes, or until the noodles are tender.
6. Shred the cooked chicken using two forks, then return it to the pot. Stir to combine and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro if desired.
Notes: For a thicker broth, consider adding a tablespoon of cornstarch mixed with a little water towards the end of cooking.
