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Classic Chicken Noodle Soup

This comforting chicken noodle soup is made by simmering tender chicken with aromatic vegetables and a flavorful broth, then adding egg noodles for a hearty finish. The final dish boasts a clear, fragrant broth, tender chicken, and al dente noodles, creating a warm and soothing bowl perfect for any chilly day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (whole or thighs) for broth and meat
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 large onion diced
  • 6 oz egg noodles uncooked
  • 1 lemon lemon for juice and zest
  • to taste salt and pepper for seasoning
  • 2 tablespoons olive oil for sautéing vegetables
  • 1/4 cup chopped fresh herbs parsley or dill, for garnish

Equipment

  • Large stockpot
  • Sharp knife
  • Slotted spoon
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Place the whole chicken or chicken thighs into a large stockpot and cover with water. Bring to a gentle boil, then reduce heat to simmer, skimming off foam that rises to the surface. Continue simmering for about 45 minutes until the chicken is cooked through and tender.
  2. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids. Taste and season with salt and pepper as needed, then keep warm.
  3. While the broth is simmering, chop carrots, celery, and onion into small, even pieces. Heat olive oil in a large skillet over medium heat, then sauté the vegetables until they are fragrant and slightly caramelized, about 5-7 minutes.
  4. Add the sautéed vegetables to the warm broth. Bring the mixture back to a gentle simmer and cook for another 10 minutes, allowing flavors to meld and vegetables to soften.
  5. Meanwhile, shred the cooled chicken into bite-sized pieces, discarding bones and skin. Add the chicken to the simmering broth along with the uncooked egg noodles.
  6. Cook the soup until the noodles are tender, about 8 minutes. Keep an eye on the pot to prevent overcooking the noodles for the perfect al dente texture.
  7. Juice the lemon and add a squeeze to the soup for brightness, along with a bit of lemon zest if desired. Stir gently to combine and adjust seasoning with salt and pepper.
  8. Finish the soup by stirring in freshly chopped herbs like parsley or dill for a fresh herbal note and vibrant color.
  9. Serve the hot chicken noodle soup in bowls, garnished with extra herbs if desired. Enjoy the comforting, aromatic broth with tender chicken and perfectly cooked noodles.

Notes

For extra richness, add a splash of olive oil or a drizzle of lemon just before serving. You can also customize with seasonal vegetables or alternative herbs for varied flavors.