Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.2 tablespoons olive oil or butter, 1 large yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chicken pieces to the pot and cook until they are lightly browned on all sides.3 cloves garlic, 1 pound boneless, skinless chicken breasts or thighs
- Pour in the chicken broth. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to meld and the chicken to cook through.8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt and freshly ground black pepper
- While the soup is simmering, bring a separate pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles well.6 ounces egg noodles or your favorite pasta
- Once the chicken is fully cooked and the vegetables are tender, taste the soup and adjust seasonings if needed. Add the drained noodles to the pot of soup. Stir gently to combine.6 ounces egg noodles or your favorite pasta
- Ladle the hot Homemade Chicken Noodle Soup into bowls. Garnish with fresh chopped parsley before serving.2 tablespoons fresh parsley
Notes
For longer storage, you can freeze Homemade Chicken Noodle Soup. Ensure it’s cooled completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen soup will maintain its quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
