Homemade Chicken Noodle Soup
Tender chicken thighs simmered with onion, celery, carrots, and garlic in a savoury chicken broth, finished with egg noodles for a comforting and hearty meal. This protein-packed soup is perfect for meal prep and is especially satisfying on chilly evenings or for easy weeknight dinners.
Method
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Season the chicken with salt.
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Heat the olive oil in a large soup pot over medium-high heat.
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Add the onion, celery, carrots, and garlic. Cook for around 5 minutes until softened.
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Add the chicken, broth, water, bay leaves, and black pepper.
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Bring to a boil, then reduce the heat and simmer with the lid on for about 35 minutes, or until the chicken is tender enough to shred easily.
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Remove and discard the bay leaves.
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Transfer the chicken to a plate and shred using two forks.
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Return the shredded chicken to the pot.
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Stir in the egg noodles and cook according to the package instructions.
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Garnish with fresh parsley if desired and serve warm.
Notes
Let the soup cool before storing in airtight containers.
Reheat gently on the stovetop or in the microwave until hot throughout.
For a lower-carb version, simply skip the noodles or use extra vegetables instead.
Nutrition Information
| Calories | 223kcal |
| Total Fat | 6.5g |
| Total Carbohydrates | 13.5g |
| Protein | 26.5g |
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Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well if you prefer a leaner option, though it may be slightly less tender and juicy than thighs in this soup.
How do I make this gluten-free?
Simply substitute the egg noodles with your preferred gluten-free pasta shape. Check the cooking time on the package and add the noodles at the end until tender.
Can I freeze chicken noodle soup?
Yes. Let the soup cool completely before dividing into freezer-safe containers—freeze for up to 3 months. For the best texture, consider adding cooked noodles after reheating, as pasta can get soft after freezing.
What can I use instead of egg noodles?
Ditalini, elbow macaroni, acini di pepe, or broken spaghetti work well. For a low-carb version, you can omit noodles or use extra vegetables such as zucchini.
How long will the soup keep in the refrigerator?
Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat thoroughly before serving.
What if I don't have bay leaves?
You can skip the bay leaves or add a pinch of dried thyme or Italian seasoning for extra depth of flavour.
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