Homemade Chicken Noodle Soup with Chicken Breast
Course: Soups, MainCuisine: AmericanDifficulty: Easy4-6
servings10
minutes25
minutes300
kcal35
minutesThis comforting Chicken Noodle Soup made with tender chicken breast, hearty vegetables, and perfectly cooked noodles is the ultimate cozy meal. It’s warm, nourishing, and packed with flavor—perfect for chilly days, cold nights, or when you need a soothing, homemade meal fast. With simple ingredients and a one-pot method, this soup comes together easily and tastes just like classic homemade comfort food.
Ingredients
- Soup Base
1 lb (450g) boneless, skinless chicken breast
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
- Broth & Seasoning
8 cups (2 liters) chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf (optional)
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
- Noodles
2 cups egg noodles (or your preferred pasta)
- Finish
2 tablespoons fresh parsley, chopped (optional)
Lemon juice (optional, for brightness)
Directions
- Cook the Vegetables
– Heat olive oil or butter in a large pot over medium heat.
– Add onion, carrots, and celery.
– Sauté for 4–5 minutes until softened.
– Stir in minced garlic and cook for 30 seconds. - Add the Chicken & Broth
– Place whole chicken breasts into the pot.
– Pour in the chicken broth.
– Add thyme, parsley, bay leaf, salt, and pepper.
– Bring to a boil, then reduce heat and simmer for 12–15 minutes or until chicken is cooked through. - Shred the Chicken
– Remove the chicken breasts from the pot and place on a cutting board.
– Use two forks to shred or dice the chicken into bite-sized pieces.
– Return the chicken to the soup. - Cook the Noodles
– Add egg noodles to the soup.
– Simmer for 6–8 minutes, or until noodles are tender. - Finish & Serve
– Stir in fresh parsley and a splash of lemon juice if desired.
– Taste and adjust the seasoning.
– Serve hot with bread or crackers.
Tips for Best Results
- Use low-sodium broth to control salt levels.
- Add a parmesan rind while simmering for richer flavor.
- Swap egg noodles with rotini, shells, or gluten-free pasta if needed.
- Add peas, corn, or spinach during the last 5 minutes for extra nutrition.
Nutrition (Per Serving – Approximate)
- Calories: 290
- Protein: 25g
- Carbohydrates: 28g
- Fat: 9g
- Fiber: 3g
- Sodium: 790mg
Storage & Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze without noodles for up to 2 months. Add fresh noodles when reheating.
Reheat:
Warm on the stovetop over medium heat or microwave until hot.
FAQs
1. Can I use leftover or rotisserie chicken?
Yes! Just skip the simmering step and add shredded chicken directly.
2. Can I make it in a slow cooker?
Absolutely. Cook on LOW for 6 hours or HIGH for 3 hours, then add noodles at the end.
3. Can I use different noodles?
Yes—use fusilli, shells, ditalini, or any pasta you like.
4. How do I thicken the soup?
Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of broth and simmer.
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