Homemade Chicken Noodle Soup is the ultimate comfort food—perfect for cozy days, cold weather, or when you need a little extra warmth and nourishment. This soup is made from scratch with tender chicken, aromatic vegetables, hearty noodles, and a flavorful broth. It’s soothing, healthy, and full of rich flavors. The beauty of homemade chicken noodle soup lies in its simplicity and freshness, and it’s an easy recipe to adjust based on your preferences.

Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (or butter)
  • 1 medium onion (diced)
  • 2 medium carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 3 cloves garlic (minced)
  • 8 cups chicken broth (or homemade stock)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 cups egg noodles (or any noodle of your choice)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Cook the chicken: In a large pot, heat 1 tablespoon of olive oil or butter over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook for about 5-7 minutes per side, or until the chicken is golden and fully cooked through. Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces using two forks.
  2. Sauté the vegetables: In the same pot, add the remaining 1 tablespoon of olive oil (or butter) and sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, until the vegetables begin to soften. Add the garlic and sauté for another 1-2 minutes, or until fragrant.
  3. Make the broth: Add the chicken broth, bay leaf, thyme, and parsley to the pot. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for about 15 minutes to allow the flavors to meld.
  4. Add the noodles: Stir in the egg noodles and cook for about 8-10 minutes, or until the noodles are tender. If using a different type of noodle, check the package instructions for cooking time.
  5. Add the chicken and season: Once the noodles are cooked, add the shredded chicken back into the soup. Stir in the lemon juice (optional) and adjust the seasoning with salt and pepper to taste. Remove the bay leaf.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with some crusty bread or crackers on the side.

Nutrition (per serving, assuming 6 servings):

  • Calories: 220 kcal
  • Protein: 20 g
  • Fat: 7 g
    • Saturated fat: 1.5 g
  • Carbohydrates: 20 g
    • Fiber: 2 g
    • Sugars: 4 g
  • Cholesterol: 50 mg
  • Sodium: 700 mg
  • Potassium: 400 mg

This Homemade Chicken Noodle Soup is the perfect balance of savory broth, tender chicken, fresh vegetables, and satisfying noodles. It’s easy to make, versatile, and a true crowd-pleaser for any occasion. Whether you’re serving it to family or making a batch for yourself, it’s a heartwarming dish that never fails to comfort!