Homemade Chicken Noodle Soup
A cozy, from-scratch chicken noodle soup that’s big on flavour, light on effort. Perfect for chilly nights, sick days, or when you just need a bowl of something soul-soothing
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Servings: 8 1.5 cups each
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ lb carrots (about 3), sliced
- ½ bunch celery (3–4 stalks), sliced
- 2 split chicken breasts, bone-in & skinless (or thighs/drumsticks)
- 1 tsp dried basil
- 1 Tbsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp freshly cracked black pepper
- 2–3 tsp salt, to taste
- 8 cups water
- 6 oz wide egg noodles
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until soft and fragrant (about 5 mins).
- Stir in carrots and celery. Cook for another 3–4 minutes.
- Add chicken (remove skin and visible fat if needed), herbs, pepper, and 8 cups of water. Bring to a boil, then reduce heat and simmer (covered) for 1 hour, making sure the soup maintains a gentle bubble throughout.
- Remove chicken, shred it with two forks (it should come apart easily when fully cooked and tender), then return it to the pot. Season broth with salt—start with 1 tsp and adjust to taste. The flavor of the broth will brighten as you add salt, so taste and adjust gradually.
- Add egg noodles, bring to a boil, and cook until tender (about 7 minutes), stirring occasionally to prevent sticking. Stir well, taste, and adjust seasoning if needed.
- Ladle into bowls and enjoy hot! Great with crusty bread or focaccia.
Notes
Tips & Tricks
- Freezing? Cook and freeze without noodles for best texture. Add fresh noodles when reheating.
- No time? Use rotisserie chicken and store-bought broth for a quicker version.
- Extra flavour boost: A squeeze of lemon at the end brightens everything up.