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Homemade Chicken Noodle Soup

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Bone-in chicken simmered with carrots, celery, and herbs, shredded and served over egg noodles. Serves 6.

Homemade chicken noodle soup with carrots and egg noodles

Soup

 2 tbsp butter or olive oil
 1 onion, diced
 3 carrots, sliced
 3 celery, sliced
 3 garlic, minced
 2 lbs bone-in, skin-on chicken thighs (900g)
 8 low-sodium chicken broth
 3 fresh thyme, or 1 tsp dried
 1 bay leaf
 1 tsp salt, or to taste
 ½ tsp black pepper

Noodles and Finish

 8 oz wide egg noodles (225g)
 ¼ cup fresh parsley, chopped
 1 tbsp lemon juice
1

Sauté. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery 5 minutes. Add the garlic and cook 1 minute.

2

Simmer the chicken. Add the chicken thighs, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, skim any foam, and cook partially covered for 30–35 minutes.

3

Shred. Remove the chicken. Discard the skin and bones, shred the meat, and return it to the pot. Remove the bay leaf and thyme stems.

4

Cook the noodles. Meanwhile, cook the noodles in salted boiling water according to the package. Drain.

5

Finish. Stir the parsley and lemon juice into the soup. Taste and adjust the seasoning.

6

Serve. Divide the noodles among bowls and ladle the hot soup over them.

Nutrition Facts

6 servings

Serving size

about 2 cups

Amount per serving
Calories350
% Daily Value *
Total Fat 12g16%

Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 132mg44%
Sodium 650mg29%
Total Carbohydrate 33g12%

Dietary Fiber 2g8%
Total Sugars 3g
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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