Homemade Chicken Noodle Soup

When someone in the house is under the weather, the first thing I do is put on a pot of chicken noodle soup. I am not sure it cures anything, but a warm bowl of it makes a hard day feel a little softer.

This is the from-scratch version, though I cheat and use a rotisserie chicken to keep it quick. Soft carrots and celery, tender chicken, and just enough egg noodles in a broth scented with thyme.

The one thing I have learned is to cook the noodles until they are barely done, so they do not turn to mush. It is the taste of being taken care of.

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Why You’ll Love This Chicken Noodle Soup

• Comforting, brothy, and full of tender chicken and vegetables.
• Quick with a store-bought rotisserie chicken.
• Just the thing for a cold or a chilly day.
• Simple ingredients, big cozy payoff.

Ingredients for Chicken Noodle Soup

• 2 tablespoons butter
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 10 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 cups cooked shredded chicken
• 12 oz egg noodles
• Salt and black pepper
• Chopped parsley

How to Make Chicken Noodle Soup

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent and the vegetables soften, about 5 minutes.
2. Stir in the garlic, thyme, and bay leaves and cook until fragrant, about 1 minute.
3. Pour in the chicken broth and bring it to a gentle simmer.
4. Add the egg noodles and cook until just shy of tender, about 6 to 7 minutes, or 1 minute less than the package says. They keep cooking in the hot broth.
5. Stir in the shredded chicken and warm it through.
6. Remove the bay leaves. Season with salt and pepper and stir in the parsley before serving.

Tips

• Cook the noodles until just under done. They soften more in the hot broth and can turn mushy if overcooked.
• If you are saving leftovers for several days, cook the noodles separately and add them to each bowl. They soak up broth as they sit.
• Rotisserie chicken makes this fast, but homemade broth gives it deeper flavor.
• A squeeze of lemon at the end brightens the whole pot.

Frequently Asked Questions

Can I freeze it? Freeze the soup without the noodles, then add fresh cooked noodles when you reheat.

No egg noodles? Any short pasta works, though egg noodles hold up best.

More Recipes You’ll Like

• Classic Beef Chili
• Classic Beef Stew
• Classic Ground Beef Tacos
• Classic Meatloaf with Brown Sugar Glaze
• Classic Pot Roast
• Classic Spaghetti and Meatballs
• Creamy Baked Mac and Cheese
• Classic Apple Pie
• Classic Chocolate Cake
• Classic Cornbread

Homemade Chicken Noodle Soup

Recipe by Daisy MerrittCourse: DinnerCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

14

minutes

Ingredients

• 2 tablespoons butter

• 1 onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 10 cups chicken broth

• 1 teaspoon dried thyme

• 2 bay leaves

• 3 cups cooked shredded chicken

• 12 oz egg noodles

• Salt and black pepper

• Chopped parsley

Directions

• Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent and the vegetables soften, about 5 minutes.
• Stir in the garlic, thyme, and bay leaves and cook until fragrant, about 1 minute.
• Pour in the chicken broth and bring it to a gentle simmer.
• Add the egg noodles and cook until just shy of tender, about 6 to 7 minutes, or 1 minute less than the package says. They keep cooking in the hot broth.
• Stir in the shredded chicken and warm it through.
• Remove the bay leaves. Season with salt and pepper and stir in the parsley before serving.