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Bowl of homemade chicken noodle soup with egg noodles, carrots, celery and fresh herbs

Homemade Chicken Noodle Soup

Classic chicken noodle soup with shredded chicken, egg noodles, carrots, celery and fresh herbs in a golden broth. Under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 cups chicken broth 2 litres
  • 1.5 lb boneless, skinless chicken thighs or breasts 680 g
  • 1 tsp salt adjust to your broth
  • 0.5 tsp black pepper
  • 6 oz egg noodles 170 g, about 3 cups
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped, optional
  • 1 tbsp lemon juice

Equipment

  • 1 Large pot

Method
 

  1. Heat the oil and butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes until softened. Add the garlic, thyme and bay leaf and cook for 1 minute.
  2. Pour in the broth and add the chicken, salt and pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 15 to 20 minutes until the chicken is cooked through.
  3. Lift out the chicken onto a board and shred it with two forks.
  4. Bring the soup back to a boil, add the noodles and cook for 6 to 8 minutes, or according to the package, until tender.
  5. Return the shredded chicken to the pot, remove the bay leaf, and stir in the parsley, dill and lemon juice. Taste and adjust the salt.

Notes

Make ahead: noodles keep soaking up broth, so if you plan to have leftovers, cook the noodles separately and add them to each bowl. The soup keeps for 4 days in the fridge.
Freeze: freeze the soup without noodles for up to 3 months.
Gluten-free: use gluten-free pasta or cooked rice instead of egg noodles.