Homemade Chicken Noodle Soup with Chicken Breast

Introduction

This Homemade Chicken Noodle Soup is the ultimate comfort food—warm, nourishing, and full of classic flavor. Made with tender chicken breast, hearty vegetables, and perfectly cooked noodles, this one-pot soup comes together quickly with simple ingredients. It’s ideal for chilly evenings, cold days, or anytime you’re craving a cozy, homemade meal.

Recipe Details

• Course: Soup, Main Dish
• Cuisine: American
• Difficulty: Easy
• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Calories: ~300 per serving

Ingredients

Soup Base

• 1 lb (450 g) 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 (low sodium recommended)
• 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 pasta of choice)

To Finish

• 2 tablespoons fresh parsley, chopped (optional)
• Lemon juice, to taste (optional)

Instructions

1. 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 garlic and cook for 30 seconds until fragrant.

2. Add Chicken & Broth

Place the chicken breasts directly into the pot. Pour in the chicken broth and add thyme, parsley, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until the chicken is fully cooked.

3. Shred the Chicken

Remove chicken breasts and place them on a cutting board. Shred or dice into bite-sized pieces using two forks. Return the chicken to the soup.

4. Cook the Noodles

Add egg noodles to the pot and simmer for 6–8 minutes, or until noodles are tender.

5. Finish & Serve

Stir in fresh parsley and a squeeze of lemon juice if desired. Taste and adjust seasoning. Serve hot with crusty bread or crackers.

Tips for Best Results

• Use low-sodium broth to better control salt levels.
• Add a Parmesan rind while simmering for deeper flavor.
• Substitute egg noodles with rotini, shells, or gluten-free pasta.
• Stir in peas, corn, or spinach during the last 5 minutes for extra nutrition.

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.