Description
A comforting and classic One-Pot Chicken Noodle Soup made with tender chicken, vegetables, and egg noodles simmered together for an easy, hearty meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 3 cloves garlic, minced
- 1.5 lbs boneless skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups wide egg noodles
- 2 tbsp fresh lemon juice (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery; sauté for 5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Place chicken breasts in the pot and pour in the chicken broth.
- Add thyme, parsley, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
- Add egg noodles and simmer for 8–10 minutes until tender.
- Stir in lemon juice if using, adjust seasoning, and garnish with parsley before serving.
Notes
- For a richer broth, use bone-in chicken thighs.
- Add more broth if you prefer a soupier texture.
- Noodles will continue absorbing liquid—add extra broth when reheating.
- Freeze without noodles for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg