Cozy, classic comfort ready in under an hour
There’s something magical about a bowl of homemade chicken noodle soup — warm broth, tender chicken, soft noodles, and brightly colored vegetables that make every bite soothing and familiar. This version tastes like it simmered all day, yet it’s incredibly simple to prepare in under an hour. It’s the perfect weeknight dinner, sick-day remedy, or comforting meal for chilly evenings. With wholesome ingredients and a clean, cozy flavor, this soup becomes a family favorite you’ll crave again and again. 🍲💛
PrintHomemade Chicken Noodle Soup
A cozy homemade chicken noodle soup made with tender chicken, soft vegetables, and classic egg noodles in a warm, comforting broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 boneless chicken breasts
8 cups chicken broth
4 celery stalks, chopped
4 carrots, chopped
½ onion, diced
¼ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 bay leaves
2 cups egg noodles
2 cups water
Instructions
1. Add chicken, broth, celery, carrots, and onion to pot and bring to boil.
2. Lower heat, cover, and simmer 20–30 minutes.
3. Remove chicken, shred, and return to pot.
4. Add thyme, garlic, salt, pepper, bay leaves, and water.
5. Bring to boil and add noodles.
6. Cook 8–10 minutes until noodles are tender.
7. Remove bay leaves and serve warm.
Notes
Prep extra veggies and freeze for future soup.
Use leftover chicken for faster cooking.
Add cream for a thicker, richer soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 199
- Sugar: 6
- Sodium: 2156
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 19
- Cholesterol: 62
Preparation Time
Preparation: 10 minutes
Cooking: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Ingredients
2 boneless skinless chicken breasts
8 cups chicken broth
4 celery stalks, chopped
4 whole carrots, peeled and chopped
½ onion, diced
¼ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 bay leaves
2 cups egg noodles
2 cups water
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large stock pot or Dutch oven
Sharp knife
Cutting board
Measuring cups and spoons
Tongs
Wooden spoon
Preparation Steps (Beginner-Friendly)
- Place chicken breasts, broth, celery, carrots, and onion into a large stock pot. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 20–30 minutes. The chicken should be tender and fully white inside.
- Remove the chicken from the pot and shred it with two forks while the vegetables continue to simmer.
- Stir in thyme, minced garlic, salt, pepper, bay leaves, and water. Bring the mixture back to a gentle boil.
- Add the egg noodles and cook for 8–10 minutes over medium-high heat until the noodles are tender. 🍜
- Return the shredded chicken to the pot and stir well. Remove the bay leaves.
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs if desired. 🌿✨
Chef’s Tips
Chop extra veggies and freeze for future soups to save prep time.
Use leftover or rotisserie chicken for an even quicker meal.
For a creamy variation, add a splash of whole milk or heavy cream during the last 5 minutes.
Add spinach, kale, or diced potatoes for extra heartiness and nutrients.
Nutrition Information
Serving: 1 bowl
Calories: 199 kcal
Protein: 19 g
Carbs: 23 g
Fat: 3 g
Fiber: 3 g
Sugar: 6 g