Homemade Chicken Noodle Soup
This homemade chicken noodle soup is the ultimate comfort food. Combining tender chicken, hearty vegetables, and flavorful broth, this easy chicken noodle soup recipe is quick enough for busy nights while tasting like it simmered all day. Enjoy the best chicken noodle soup with minimal effort!
Equipment
- 4-quart Dutch oven or soup pot
- Wooden spoon
Ingredients
- 1 tablespoon canola oil
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ medium onion, finely diced
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric (optional)
- 6 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about ¾ lb or 340 g)
- 2 cups dried egg noodles
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of canola oil in a 4-quart Dutch oven or soup pot over medium-high heat.
- Add carrots, celery, and onion. Sauté for 3-4 minutes until onions are translucent and vegetables begin to soften.
- Stir in the salt, garlic, parsley, thyme, black pepper, and turmeric (if using). Cook for 1 minute to bloom the spices.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to release any caramelized bits. These add incredible depth to the soup!
- Place the chicken breasts into the broth and bring the soup back to a simmer over medium-high heat.
- Reduce the heat to medium-low and cover the pot. Let the chicken cook for about 10 minutes, or until fully cooked through (165°F). Remove the chicken to shred or dice.
- Add the egg noodles to the pot. Simmer uncovered for about 10 minutes, stirring occasionally, until the noodles are tender.
- Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve piping hot. Enjoy!
Notes
Chicken: You can swap the chicken breasts for boneless, skinless chicken thighs without changing the recipe. You can also omit or swap for white beans for a meatless soup. Carrot, celery, and onion form a mirepoix, which is a classic for Chicken Noodle Soup. You can adjust these to your tastes or add in extra vegetables as you see fit. Pasta: I love to use egg noodles here, but you can use any short pasta, including gluten-free (I recommend cooking gluten-free pasta separately and adding in each bowl just before serving).