Chicken Noodle Soup
A warm, soothing bowl of tender chicken, soft egg noodles, and aromatic vegetables in a clear, savory broth. This classic American comfort food comes together in one pot and tastes like a hug on a chilly day.
For 4 servings
- prep
Prepare the vegetables and chicken.
1.Finely chop the onion, dice the carrots, dice the celery, and mince the garlic.2.Cut the chicken breast into bite-sized cubes, about 1-inch pieces. - saute · ~6 min
Sauté the aromatics and vegetables.
1.Heat olive oil in a large pot over medium heat.2.Add chopped onion, carrot, and celery. Cook until softened, about 5 minutes.3.Stir in minced garlic and cook until fragrant, about 30 seconds.TIPDon't rush the vegetables — letting them soften fully builds the soup's flavor base. - simmer · ~20 min
Add water and seasoning, then simmer with chicken.
1.Pour in the water, add bay leaves, dried thyme, salt, and black pepper.2.Add the cubed chicken breast to the pot.3.Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through. - boil · ~10 min
Cook the egg noodles in the soup.
1.Remove the bay leaves from the pot.2.Add the dried egg noodles directly to the simmering broth.3.Cook for 8-10 minutes, stirring occasionally, until noodles are tender. - mix
Finish with lemon juice and check seasoning.
1.Stir in the fresh lemon juice.2.Taste the broth and adjust salt and pepper if needed. - serve
Ladle into bowls and garnish with parsley.
1.Ladle the hot soup into serving bowls.2.Sprinkle fresh chopped parsley on top and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum flavor, sauté the vegetables until they are just beginning to brown around the edges.
- 2Remove the bay leaves before adding the noodles so no one accidentally eats one.
- 3Cook the egg noodles directly in the broth for a starchier, richer soup base.
- 4Add the lemon juice just before serving to keep its bright, fresh flavor intact.
- 5If making ahead, cook the noodles separately and add them when reheating to avoid mushiness.
- 6Use a meat thermometer to check chicken is at 165°F; don't rely solely on time.
Adapt it for your goals.
High-protein
Swap the egg noodles for zucchini noodles (zoodles) or shirataki noodles to reduce carbs and boost protein while keeping a similar texture.
gluten freeGluten-free
Replace the egg noodles with gluten-free pasta or rice sticks to make the soup safe for those with celiac disease or gluten sensitivity.
spiced upSpiced-up
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a gentle heat that cuts through the rich broth.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, lean protein that supports muscle repair and keeps you full longer.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Hydrating Broth Base
The water-based broth is naturally low in calories and helps maintain hydration, especially comforting when you are under the weather.
Antioxidants from Parsley and Thyme
Fresh parsley and dried thyme add a dose of antioxidants and volatile oils that may support immune health.
Frequently asked questions
Yes, boneless skinless thighs work well and add more moisture and flavor; just increase the simmer time by 5 minutes.
