Homestyle Chicken Noodle Soup is often associated with healing and care, served when someone is under the weather or when the weather itself turns cold and gray. Beyond its emotional comfort, it’s also practical: one pot, affordable ingredients, and excellent leftovers that taste even better the next day. Whether served as a starter or a full meal with crackers or crusty bread, this soup delivers warmth, nostalgia, and honest flavor in every spoonful. It’s not fancy, and it doesn’t need to be—that’s exactly why it has stood the test of time in kitchens everywhere.
Ingredients
1 tablespoon olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1½ pounds chicken (bone-in thighs, drumsticks, or breasts)
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
2 cups egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–7 minutes. Stir in the garlic and cook for 30 seconds.
Pour in the chicken broth and add the chicken, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, until the chicken is cooked through.
Remove the chicken, shred or chop it into bite-size pieces, and discard bones and skin if using bone-in chicken.
Return the chicken to the pot and add the egg noodles. Simmer for 8–10 minutes, until noodles are tender.
Remove the bay leaf, stir in fresh parsley, adjust seasoning, and serve hot.
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