When your body is tired and achy, or you are feeling a bit under the weather, you can throw together a pot of this homemade chicken noodle soup.
The aroma that fills my house as it cooks is absolutely soothing to the soul, and the “from scratch” flavor just can’t be beaten. There’s no bouillon here folks because this broth is the real deal. But don’t worry, despite being from scratch, this homemade chicken noodle soup is surprisingly simple and requires very little hands-on time!
Homemade Chicken Noodle Soup Recipe
This Homemade Chicken Noodle Soup is made 100% from scratch, with plenty of chunky vegetables, herbs, and a homemade broth, just like Grandma used to make!
Ingredients for Chicken Noodle Soup
- 2 Tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 lb. carrots
- 1/2 bunch celery
- 2 split chicken breasts
- 1 tsp dried basil
- 1 Tbsp dried parsley
- 1/2 tsp dried thyme
- 1 whole bay leaf
- Freshly cracked pepper
- 2-3 tsp salt
- 6 oz. egg noodles
Photos in Step by Step Instructions
Begin by dicing one onion and mincing three cloves of garlic. Place them in a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent.
While the onion and garlic are cooking, clean and slice 1/2 lb. carrots and 1/2 bunch celery (3-4 stalks). Add them to the pot. You’ll only use half of a one-pound bag of carrots and half of a bunch of celery, but the rest doesn’t need to go to waste. You can clean and slice the rest and freeze them to make another batch of soup with later. I do it every (other) time. It takes just a few more minutes and is super convenient later!
Remove the skin (and any excess fat) from two split chicken breasts (2.5-3 lbs. total). Split chicken breasts come with bones and rib meat, both of which add a LOT of flavor to the broth. They will also sometimes be labeled “bone-in chicken breast with rib meat”.
Add the chicken breasts to the pot along with 1 tsp dried basil, 1/2 tsp dried thyme, 1 Tbsp dried or fresh parsley, 1 bay leaf, and some freshly cracked pepper.
Add eight cups of water, cover, and bring up to a boil over high heat. As soon as it reaches a boil, reduces the heat to low and let simmer for one hour. Make sure that you don’t turn the heat down so low that it stops simmering. It needs to simmer the whole time.
After an hour, it will look something like this. Pull the chicken out of the pot.
Using two forks (because it will be piping hot), pull the chicken from the bone and shred it slightly.
Add 6oz. egg noodles to the pot while you’re working on the chicken, turn the heat up to a boil, and cook until tender (about 7-10 minutes). You can use any noodles that you like, but I really like egg noodles for this soup. They have a nice firm texture and they don’t disintegrate in the soup. Season the broth with salt, beginning with one teaspoon and adding more until the flavor of the broth really pops (2-3 teaspoons).