Classic Homemade Chicken Noodle Soup
Make the best homemade chicken noodle soup from scratch! This easy recipe combines chicken, veggies, and egg noodles in a flavorful broth.
Servings 12 servings
Ingredients
- 10 cups chicken broth (2.5 quarts) homemade or purchased
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 ribs celery diced
- ¼ cup flat-leaf Italian parsley chopped
- 3 sprigs fresh thyme leaves only
- 2 cups cooked chicken chopped
- 8 ounces medium egg noodles
- 1 tablespoon salt
- Freshly ground pepper
Instructions
- Combine first 6 ingredients in a large pot and bring to a boil over medium-high heat.
- Lower the heat a bit but keep the soup at a steady, strong bubble.
- Cover and cook for 10 minutes or until carrots are beginning to soften.
- Add the chicken, egg noodles, salt and pepper and cook for 10 minutes or until noodles are done.
Notes
- To store the soup, place it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.
- Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Be aware that freezing the noodles may make them mushy.
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 16g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1342mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1766IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
