Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Prep

15 min

Cook

35 min

Total

50 min

Servings

6

Difficulty

Easy

Ingredients

• 2 tbsp butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 8 cups low-sodium chicken broth
• 1 1/2 lb boneless, skinless chicken thighs or breasts
• 1 bay leaf
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 cups wide egg noodles
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook until softened, about 8 minutes. Add the garlic and thyme and cook 1 minute.
2. Add the broth, chicken, bay leaf, salt and pepper. Bring to a boil, then lower to a simmer and cook 15 to 20 minutes, until the chicken is cooked through.
3. Remove the chicken to a board and shred with two forks.
4. Add the noodles to the pot and simmer until tender, 6 to 8 minutes.
5. Return the chicken, stir in the parsley and lemon juice, remove the bay leaf and season to taste.

Why this recipe works

Simmering the chicken right in the broth flavors both at once. Adding lemon juice and parsley at the end wakes up the whole pot, and cooking the noodles last keeps them from going mushy.

Tips, substitutions & storage

• Swap: Use rotisserie chicken (add 4 cups shredded at the end) instead of raw chicken.
• Swap: Swap egg noodles for small pasta, rice or gluten-free noodles.
• If you plan to have leftovers, cook the noodles separately so they don't soak up all the broth.
• Rotisserie chicken works too — add 4 cups shredded meat at the end.
• Freeze the soup without noodles for up to 3 months.

Nutrition (estimated, per serving)

Calories

320

Protein

30g

Carbs

24g

Fat

11g

Fiber

2g

Sugar

5g

Sodium

850mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.