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Delicious homemade chicken noodle soup with fresh herbs

Homemade Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1.5 lb boneless skinless chicken breast or thighs
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 cups egg noodles
  • salt and black pepper to taste
  • fresh parsley, chopped for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5-6 minutes until softened.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth, add the chicken breast, bay leaves, and thyme. Bring to a boil.
  4. Reduce the heat, cover, and simmer for 20 minutes until the chicken reaches 165F internal temperature.
  5. Remove the chicken, shred it with two forks, and set aside.
  6. Add the egg noodles to the pot and simmer for 6-8 minutes until tender.
  7. Return the shredded chicken to the pot and season with salt and pepper.
  8. Remove the bay leaves, garnish with parsley, and serve hot.

Notes

Store leftovers in the fridge for up to 4 days. Noodles will continue to absorb broth as they sit, so add a splash of broth when reheating. This recipe is completely alcohol-free and halal-friendly by design.