Chicken Noodle Soup
A comforting, classic American soup with tender chicken, vegetables, and egg noodles in a savory broth. Perfect for a cold day or when you're feeling under the weather.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Heat olive oil in a large pot or Dutch oven over medium heat.
- b.Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, until softened.
- c.Stir in the minced garlic and cook for another minute until fragrant.
TIPIf the vegetables start to stick due to the reduced oil, add a tablespoon of water to help them cook without burning. - 2
Step 2
- a.Pour in the water, scraping up any bits from the bottom of the pot.
- b.Add the whole chicken breasts, dried thyme, bay leaf, salt, and pepper.
- c.Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- 3
Step 3
- 4
Step 4
- a.Return the shredded chicken to the pot.
- b.Increase the heat to medium and bring the soup back to a gentle boil.
- c.Stir in the dry egg noodles and cook for 7-10 minutes, or until tender.
TIPFor best results with leftovers, cook the noodles separately and add them to individual bowls just before serving to prevent them from getting mushy. - 5
Step 5
- a.Remove the pot from the heat and discard the bay leaf.
- b.Stir in the fresh parsley and lemon juice.
- c.Ladle the hot soup into bowls and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent mushy noodles in leftovers, cook them separately and add them to individual bowls before ladling the soup over top.
- 2A squeeze of fresh lemon juice at the end brightens up all the flavors of the soup.
- 3Feel free to add other vegetables like peas, corn, or spinach in the last few minutes of cooking.
- 4For more flavor, use boneless, skinless chicken thighs instead of breasts. They require a slightly longer simmering time but result in more tender meat.
Adapt it for your goals.
Gluten free
Substitute the egg noodles with your favorite gluten-free pasta. Adjust cooking time according to package directions.
vegetarianVegetarian
Replace the chicken with 1 can of chickpeas (rinsed and drained) and use extra vegetables like mushrooms and zucchini for a hearty vegetarian version.
quickQuick
For a faster version, use 2-3 cups of pre-cooked rotisserie chicken, shredded, and add it to the soup along with the noodles.
high proteinHigh protein
Increase the chicken to 600g (about 1.5 lbs) or add a can of cannellini beans along with the noodles for an extra protein boost.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Minerals
Carrots, celery, and onions offer a variety of essential nutrients, including Vitamin A, Vitamin K, and antioxidants that support vision and immune health.
Hydrating and Soothing
The warm, water-based broth helps with hydration, while the steam can help soothe a sore throat and clear nasal congestion, making it a classic remedy for colds.
Frequently asked questions
Yes, this version of Chicken Noodle Soup is very healthy. It's packed with lean protein from chicken, vitamins from vegetables, and is low in sodium and fat. It's a hydrating and nourishing meal, especially when you're feeling unwell.