Description
Enjoy a warm bowl of homemade chicken noodle soup, packed with tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth. It’s the perfect comfort food for chilly days or when you’re feeling under the weather!
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth (homemade or store-bought)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, skin-side down, and sear for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.
- In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute.
- Toss in the sliced carrots and celery, sautéing for about 5 minutes until they start to soften.
- Return the seared chicken to the pot, pour in the chicken broth, and ensure the chicken is submerged. Add thyme, rosemary, bay leaf, and season with salt and pepper.
- Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes to 1 hour.
- Carefully remove the chicken pieces, let cool, then shred the meat from the bones, discarding skin and bones.
- Bring the soup back to a gentle boil, add egg noodles, and cook according to package instructions (about 6-8 minutes).
- Return the shredded chicken to the pot, stir, and let simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper. Optionally, add fresh lemon juice for brightness.
- Remove the bay leaf and serve the soup in bowls, garnished with freshly chopped parsley.
Notes
- For leftovers, let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- When reheating, add a splash of water or broth if the soup has thickened.
- Prep Time: 20 minutes
- Cook Time: 60 minutes