Nourish your family with a bowl of homemade Chicken Soup, brimming with tender egg noodles and sliced carrots. Simmered gently in a savory broth, the chicken becomes wonderfully easy to shred, adding rich texture to every spoonful. Ready in under an hour, this classic soup makes for a comforting weeknight meal that’s both hearty and deeply satisfying.
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Ingredients for Chicken Soup
For the base
- Boneless, skinless chicken breasts – Perfect for shredding into tender bites.
- Low-sodium chicken broth – Keeps the soup flavorful without being too salty.
- Olive oil – A good-quality one for sautéing the veggies.
For the vegetables
- Yellow onion – Finely chopped for a sweet, caramelized base.
- Carrots – Sliced into rounds for a pop of color and natural sweetness.
- Celery – Adds that classic soup flavor and a bit of crunch.
- Garlic – Minced for a deep, savory aroma.
For the seasoning
- Dried thyme – A cozy herb that pairs beautifully with chicken.
- Bay leaf – Just one will infuse the soup with earthy flavor.
- Kosher salt – Adjust to taste, but start with a teaspoon.
- Black pepper – Freshly ground is ideal for the best flavor.
For the finishing touches
- Wide egg noodles – They soak up the broth and make the soup hearty.
- Fresh parsley – Finely chopped for a bright, herbaceous finish.
Cook Time for Homemade Chicken Soup
I love how quickly this Chicken Soup comes together on busy evenings. From chopping veggies to serving up bowls of comfort, you’ll spend just 15 minutes prepping and about 40 minutes cooking. That means you can have this classic chicken soup ready in under an hour—perfect for those nights when you need something warm and nourishing without a lot of fuss. For more quick meal ideas, check out my collection of slow cooker recipes that make weeknights even easier.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 40 minutes | 55 minutes |
How to Make Classic Chicken Soup
Step 1: Sauté Your Base Vegetables
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion, sliced carrots, and finely chopped celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Step 2: Build Flavor with Garlic and Herbs
Add the minced garlic, dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to the pot. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant and the spices are evenly distributed.
Step 3: Simmer the Chicken to Perfection
Pour in 8 cups of low-sodium chicken broth and add 1 bay leaf. Place 1 pound of boneless, skinless chicken breasts into the pot. Increase the heat to high and bring the soup to a rolling boil.
Step 4: Shred the Tender Chicken
Once boiling, reduce the heat to low, cover the pot, and simmer the soup for 15-20 minutes, or until the chicken is fully cooked and easily shreds when pulled apart with a fork. Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
Step 5: Add Noodles and Finish with Fresh Herbs
Add 2 cups of wide egg noodles to the simmering soup. Cook uncovered for 8-10 minutes, stirring occasionally, until the noodles are tender and cooked through. Turn off the heat, remove and discard the bay leaf, and stir in 2 tablespoons of finely chopped fresh parsley. Taste the soup and adjust the seasoning with additional salt and pepper if desired. Serve immediately.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Chicken Soup even more special. Whether you’re cooking for a crowd or just want to mix things up, these simple tweaks can transform your bowl into something truly memorable.
- Flavor Swap: Try fresh thyme instead of dried for a brighter herbal note—just triple the amount.
- Diet Tweak: For a lower-carb version, swap egg noodles with zucchini noodles or cauliflower rice.
- Prep Fix: Don’t overcrowd the pot when sautéing veggies—they steam instead of caramelizing.
- Storage Tip: Store leftovers in airtight containers; the noodles will absorb broth, so add a splash of chicken broth when reheating. For more healthy ideas, browse my healthy soup recipes collection.
Chicken Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and sliced into 1/4-inch rounds
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley finely chopped
Method
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Cook for 1 more minute, stirring constantly, until the garlic is fragrant.
- Pour in 8 cups of low-sodium chicken broth and add 1 bay leaf. Add the 1 pound of chicken breasts to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
- Add 2 cups of wide egg noodles to the simmering soup. Cook for 8-10 minutes, uncovered, stirring occasionally, until the noodles are tender.
- Turn off the heat, discard the bay leaf, and stir in 2 tablespoons of fresh chopped parsley. Taste and adjust seasoning with more salt and pepper if desired.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Good food should nourish you as much as it comforts you, and this classic chicken soup truly does both. Each bowl is packed with lean protein from the shredded chicken and an array of vitamins from the fresh vegetables. The savory broth is hydrating and gentle on the stomach, making it a perfect choice when you need a little extra care.
I often turn to this homemade chicken soup when my family needs a warm, immune-supporting meal. It’s naturally low in fat, especially if you skim any excess from the broth, and you control the sodium since we use low-sodium broth. For more nutritious bowl ideas, browse my roundup of healthy soup recipes or learn how to make your own chicken broth from scratch. If you’re curious about the science behind its benefits, you can explore the chicken soup nutritional information for a deeper look.
| Nutrient | Benefits |
|---|---|
| Protein | Supports muscle repair and keeps you full |
| Vitamin A (Carrots) | Promotes healthy vision and immune function |
| Hydration | Broth helps maintain fluid balance |
A Lighter Version of Chicken Soup
If you’re looking to lighten things up a bit, this recipe is wonderfully adaptable. I often make a lower-carb version for myself by swapping the egg noodles with spiralized zucchini or a handful of cauliflower rice added in the last five minutes of cooking. You still get that hearty comfort food feeling without the extra carbs.
Another easy tweak is to use just a touch less oil when sautéing—the vegetables will still soften nicely. For more lightened-up classics, try my white chicken chili or this vibrant butternut squash soup. Both are family favorites that won’t weigh you down.
Thoughtful Tips for Special Diets
When my uncle was diagnosed as diabetic, I started paying closer attention to how recipes can be adapted for sugar-conscious eating. It’s amazing how small changes can make a big difference—without sacrificing flavor. Cooking for various dietary needs has become a loving challenge in my kitchen.
For a diabetic-friendly version of this soup, simply omit the noodles or use a low glycemic alternative like shirataki noodles. Keep portion sizes moderate and focus on the protein-rich chicken and fiber-filled vegetables. If you prefer a hint of sweetness without added sugar, a pinch of natural sweetener like stevia can balance the broth’s savoriness beautifully.
How to Serve Chicken Soup
I love serving this chicken soup straight from the pot into wide, shallow bowls that let the steam rise up—it feels like a hug in dishware. Growing up, my grandmother always paired it with a slice of crusty bread for dipping, and I’ve carried that tradition into my own home. There’s something so simple and satisfying about tearing off a piece of bread and soaking up every last drop of that flavorful thyme-infused soup.
For a full meal, I often add a simple side salad or one of my fall soup recipes for variety. If you’re craving something with a different flavor profile, this tom kha gai soup offers a Thai-inspired twist that’s equally comforting. However you choose to serve it, this simmered chicken noodle soup remains a timeless classic that always feels like home.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes can go sideways with a few common missteps. When making this classic chicken soup, I’ve noticed friends often rush the simmering process or skip seasoning layers. Trust me—taking your time here makes all the difference between good and unforgettable.
One mistake I see often is boiling the soup too vigorously after adding the chicken. This can make the meat tough and dry instead of tender and shreddable. Always keep your heat at a gentle simmer once the chicken goes in. Another error is adding the noodles too early—they’ll turn mushy if cooked too long. I wait until the very end, just until they’re perfectly al dente.
Lastly, don’t forget to taste as you go! I once made a huge batch without checking the seasoning and ended up with bland broth. Now I adjust salt and herbs gradually throughout cooking. For more cooking tips, check out my slow cooker recipes guide or this flavorful pesto meatball soup. If you’re curious about common soup-making errors, the history of chicken soup offers interesting insights into traditional methods.
How to Store Chicken Soup
My grandmother always said soup tastes better the next day, and she was absolutely right. I remember her storing huge pots of this homemade chicken soup in her old enamel refrigerator, the flavors melding overnight into something magical. Now I continue her tradition—making big batches to enjoy throughout the week.
Let your soup cool completely before transferring it to airtight containers. Glass jars work beautifully for the broth-rich base. I typically keep it fresh in the refrigerator for up to four days. For freezing, leave out the noodles and add them fresh when reheating—this prevents them from becoming too soft. Frozen chicken soup keeps wonderfully for about three months.
When reheating, warm it gently on the stove over medium heat. If the broth has thickened in the fridge, just add a splash of water or extra chicken broth to bring it back to perfection. For another freezer-friendly option, try my cream of broccoli soup—it thaws like a dream.
Try This Chicken Soup Yourself
There’s nothing quite like the feeling of serving a steaming bowl of chicken soup you made from scratch. I hope this recipe becomes a trusted friend in your kitchen, just like it has in mine. Whether you’re cooking for a cozy night in or nurturing someone under the weather, this simmered chicken noodle soup always delivers comfort.
I’d love to hear how your version turns out! Did you add extra vegetables? Maybe a squeeze of lemon? Every family makes this classic chicken soup their own, and that’s the beautiful part. For more inspiration, browse my collection of healthy soup recipes, try this zesty Mexican sweet potato chicken soup, or warm up with this creamy crockpot cheeseburger soup. Whatever you choose, may your kitchen be filled with warmth and wonderful aromas.
Frequently Asked Questions
What ingredients to put in chicken soup?
I keep it simple with chicken, onions, carrots, celery, egg noodles, and fresh herbs like thyme and parsley. The beauty of this easy chicken soup recipe is that you can customize it with whatever vegetables you have on hand. Sometimes I add peas or spinach right at the end for extra color and nutrients.
What are common mistakes when making chicken soup?
The biggest mistakes I’ve seen are overcooking the chicken until it’s tough, adding noodles too early so they get mushy, and not seasoning in layers. Always simmer gently rather than boil vigorously, and taste as you go. For more tips, check out my fall soup recipes where I share additional techniques.
What is the secret ingredient in soup?
For me, it’s always fresh herbs—especially thyme. That little extra bit of fresh thyme makes this flavorful thyme-infused soup truly special. I also love finishing with a squeeze of lemon juice to brighten all the flavors. It’s amazing how one small addition can elevate the entire pot.
Is chicken soup healthy for weight loss?
Absolutely! This homemade chicken soup is naturally low in calories and high in protein, which helps keep you full. I make it even lighter by skimming excess fat from the broth and watching portion sizes. The combination of tender chicken with vegetables creates a balanced meal that nourishes without weighing you down.
Cozy Soup Recipes For Every Season
Nothing comforts like a warm bowl of soup—here are more family favorites to try throughout the year.
- White Chicken Chili – A creamy, mildly spicy twist on traditional chili that’s perfect for game day.
- Butternut Squash Soup – Silky smooth with warm autumn spices and a touch of sweetness.
- Tom Kha Gai Soup – Thai-inspired coconut broth with tender chicken and aromatic lemongrass.
- Harvest Vegetable Soup – Packed with seasonal root vegetables and hearty beans in a rich broth.
