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Simple Chicken Noodle Soup - Comforting, Fast, and Flavorful

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or unsalted butter)
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3–4 garlic cloves, minced
  • 1.25–1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh, chopped)
  • 6–8 ounces egg noodles (about 3–4 cups)
  • 1 tablespoon lemon juice (plus more to taste)
  • Salt and black pepper to taste
  • Optional: 1 teaspoon chicken bouillon for extra depth, fresh dill or parsley for garnish

Method
 

  1. Prep your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Pat the chicken dry and season lightly with salt and pepper.
  2. Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the veggies soften and the onion is translucent.
  3. Add garlic and herbs. Stir in the garlic, thyme, and parsley. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
  4. Pour in the broth. Add the chicken broth and bay leaf. If using bouillon, add it now. Bring to a gentle boil.
  5. Simmer the chicken. Add the chicken thighs to the pot. Reduce to a simmer and cook 12–15 minutes, or until the chicken is cooked through and tender.
  6. Shred the chicken. Remove the chicken to a cutting board and shred with two forks into bite-size pieces. Keep the soup simmering while you shred.
  7. Cook the noodles. Add the egg noodles to the pot and cook according to package directions, usually 6–8 minutes, until just tender. Avoid overcooking.
  8. Finish the soup. Return the shredded chicken to the pot. Stir in lemon juice. Taste and adjust with salt and pepper. Remove the bay leaf.
  9. Add fresh herbs and serve. Sprinkle with fresh parsley or dill if you like. Ladle into bowls and serve warm.