This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth.
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 5 cloves garlic, pressed or minced
- 8 cups good-quality chicken stock
- 1 pound boneless skinless chicken breasts or thighs
- 2 bay leaves
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- fine sea salt and freshly-ground black pepper
- 1 batch homestyle egg noodles (or 16 ounces frozen egg noodles)
- chopped fresh parsley and freshly-grated Parmesan, for serving
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 8 to 10 minutes, stirring occasionally, until the onion has softened. Add the garlic and sauté for 2 minutes, stirring frequently.
- Simmer. Add the chicken stock, (whole) chicken breasts or thighs, bay leaves, rosemary, thyme, and a few twists of freshly-ground black pepper. Cook until the soup reaches a simmer, then reduce heat to medium-low to maintain the simmer. Cover and cook for 20 to 25 minutes or until the chicken is cooked through.
- Shred the chicken. Carefully transfer the chicken to a clean plate. Use two forks to shred the chicken into bite-sized pieces, then transfer it back to the soup.
- Add the noodles. Add the noodles to the soup and gently stir to combine. Continue cooking for 2-3 minutes (if using freshly-made homemade egg noodles) or 15-20 minutes (if using frozen egg noodles) until the noodles reach your desired level of doneness.
- Season. Remove and discard the bay leaves. Taste the soup and season with additional salt and pepper, if needed.
- Serve. Serve immediately, garnished with chopped fresh parsley, and enjoy!