Classic Homemade Chicken Noodle Soup
Chicken, carrots, celery, onion, fresh parsley, and thyme simmer in chicken broth with medium egg noodles for a classic, comforting soup. Use leftover or rotisserie chicken and homemade or store-bought 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 teaspoon salt (start with 1 teaspoon if your broth is already salted, then taste and adjust)
- ½ teaspoon freshly ground pepper
Instructions
- Combine first 6 ingredients in a large pot and bring to a boil over medium-high heat.10 cups chicken broth, 1 large onion, 2 carrots, 2 ribs celery, ¼ cup flat-leaf Italian parsley, 3 sprigs fresh thyme
- Lower the heat, but keep the soup at a steady simmer.
- 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. (Note: Start with 1 teaspoon salt if your broth is already salted, then adjust to your taste.)2 cups cooked chicken, 8 ounces medium egg noodles, 1 teaspoon salt, ½ teaspoon freshly ground pepper
Notes
- Homemade chicken broth gives the best flavor, but good store-bought broth works. With ready-made broth and leftover chicken, the soup comes together in under 30 minutes.
- Use leftover roast chicken or a rotisserie chicken. Cooking two chickens at once is an easy way to have one ready for soup.
- Fresh herbs brighten the soup. If you only have dried, use 1 teaspoon dried parsley and ½ teaspoon dried thyme.
- To make it ahead, cook the soup a day in advance and refrigerate it. Cook the noodles separately and add them when you reheat so they don’t get mushy.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To freeze, portion into airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The noodles may soften when frozen.
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
