Chicken & Noodle Soup Recipe
A steaming bowl of homemade chicken & noodle soup recipe that’s hearty, easy, and downright delicious—perfect for cozy nights or when you need a little pick-me-up.
Ingredients
- 2 tablespoons olive oil extra virgin for best flavor
- 1 medium yellow onion finely chopped
- 3 large carrots peeled and sliced on the diagonal
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth homemade or store-bought
- 1 pound chicken thighs boneless, skinless, cut into 2-inch pieces
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon dried thyme or 1 teaspoon fresh, chopped
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 large eggs beaten
- 1/2 cup milk whole or dairy-free
- 2 teaspoons parsley chopped fresh, plus extra for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Sauté until veggies soften—about 5 minutes.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Pour in chicken broth, then nestle the chicken pieces into the liquid. Season with salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then lower heat to simmer.
- Whisk flour, eggs, milk, and a pinch of salt into a soft dough. Roll the dough thin, then cut into strips.
- Remove chicken to a cutting board. Shred with two forks or your fingers. Discard the bay leaf.
- Slide noodles into the simmering broth. Cook uncovered until tender.
- Return shredded chicken to the pot, sprinkle in parsley, and adjust salt and pepper to taste.
- Ladle into bowls, garnish with extra parsley, and serve warm. Enjoy with crusty bread.
Notes
Choose bright carrots for sweetness. Pat chicken dry before browning. Skim off foam for clear broth. Roasting chicken adds depth to flavor.
Nutrition
Calories: 350kcal
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